Crispy Noodles with Vegan Shredded Pork 素肉絲炒麵

 

If you go to any Hong Kong or Cantonese-style restaurant for lunch, in addition to the popular dim sum dishes the four other favourites are surely Dry-Fried Beef Ho Fun, Shredded pork with Crispy Noodles, Singapore Style Fried Vermicelli, and Yangzhou Fried rice.

These four local dishes are full of traditional Hong Kong flavours, and are honoured as the “Four Heavenly Kings” in Cantonese cuisine culture in Hong Kong. The recipes have been passed down for generations, with people growing up enjoying these dishes all over the world. They are a must-order for many people visiting a Cantonese restaurant, and before we became vegans we were no exception.

My two children have loved these dishes ever since they were young. Now that they’re adults, whenever they’re home I love to prepare the delicious foods that they miss for them and their partners. It gives me the motivation to adapt classic dishes into a vegan option. The main goal for me is to preserve the nostalgic appearance and spirit of each dish, whilst promoting an updated attractive, healthy vegan version, putting an emphasis on quality, flavour and presentation.

如果你去一間港式 (或是粤式) 茶樓酒家吃午餐或下午茶，除了點心之外，最受歡迎的四款炒粉麵飯必是乾炒牛河、肉絲炒麵、星洲炒米和楊州炒飯了。

這四款充满傳統港式風味的地道菜式 「四大天王」，伴着每一代人的成長，也是我們在吃素前，每次去茶樓必點的食品之一。

我家两位小孩 — 現在已長大成人，從小也深愛上了這些美食。他們每次回家，我都想為兄妹俩及他們的伴侣泡製他們懷念的一切美味菜式。這也是給予我努力嘗試，希望將大部分的經典美食演變成為素菜的動力。大前題是，要盡量保持每道菜式的精彩形神，而以健康且色、香、味掛帥的純素恣態登塲！