This delicious stir-fried Ho Fun (flat rice noodles) features pan-fried tofu and beech mushrooms. A vegan twist tastes even better than the ordinary version with beef! It’s even more valuable when it takes only less than 30 minutes to make and the whole family is sure to love.
這道超好吃的乾炒河粉用了香煎豆腐和鴻喜菇，這個純素版本好像比原版本乾炒牛河更加好吃! 最難得的是這道菜不需30分鐘便可以完成，而且全家上下都一定喜歡!
When I’m looking for a quick and simple meal, I always choose a stir-fried dish. This is one of my go-to recipes after a day of hard work. Sometimes I’d even add some leftover items from my refrigerator to make the stir-fry more balanced and colorful, like bell pepper, carrots and some green veggies.
當我想要快速上桌的時候，我通常選擇快炒的菜式，這道乾炒河粉是我在忙碌日子的首選。有時候我會在雪櫃中找些用剩的材料，令它營養更均衡及色彩更豐富，例如燈籠椒，甘筍，或者一些綠色蔬菜。
Just like the ordinary version in Cha Chaan Teng (Hong Kong-style restaurants), I didn’t add green veggies to the dish, as we seldom add those to stir-fried dishes (unhealthy huh?). We do make vegetables stir-fry on their own though. If you want to make a one-pan balanced meal, you could of course add some veggies of your choice.
跟茶餐廳的乾炒牛河一樣，我沒有在這道乾炒河粉中加入綠色蔬菜，其他港式的炒粉麵飯也很少這樣做 (在茶餐廳想健康要額外點一碟油菜)，在家煮的話也會單獨炒一碟菜。所以如果想「一鍋過」，你可以隨便加入自己喜歡的蔬菜。
Ho Fun noodles (flat rice noodles) are one of the naturally gluten-free Hong Kong-style noodles. They’re made with white rice flour and water. I tend to use fresh Ho Fun noodles, which were bought from the wet market. They’re softer and more elastic, however coated with oil to prevent them from sticking together, and can only be kept for up to two days. If you can’t get the fresh ones, you can try finding the dried ones in the supermarket or Asian groceries (I used the dried ones in the video). The dried ones are a bit chewier even after cooked, but with less oil and can be kept much longer.
河粉是其中一種天然無麩質的港式麵類，是用大米粉和水製成的。我喜歡用在街市買的新鮮河粉。它們比較柔軟有彈性，但由於要防止它們黏在一起，麵上需塗上一層油。而且新鮮河粉也只能保存最多兩天。如果買不到新鮮的，你可以嘗試到超級市場市或賣亞洲食品的雜貨店中找乾的包裝那種 (影片中就是用乾的那種)。乾的煮完後還是比較硬一點和韌一點，但是沒有額外加油，可以保存的時間也很久。
30-minute Hong Kong-style stir-fried Ho Fun 港式乾炒河粉
材料
- 500 克 fresh Ho Fun noodles 新鮮河粉 OR 1 pack (250g) dried Ho Fun noodles 乾河粉
- 1 block extra firm tofu 板豆腐 (345g) drained and cut into strips 瀝乾並切成條狀
- 1/4 茶匙 sea salt 海鹽
- 136 克 beech mushrooms 鴻喜菇 stems removed 去蒂 – 2 cup
- 1/2 onion 洋蔥 sliced 切條
- 2 scallions 青蔥 thinly sliced 切絲
- 2 1/2 湯匙 cooking oil 煮食油
- 1 湯匙 rice wine 紹興酒
- 1/8 茶匙 sea salt 海鹽
- 1 湯匙 tamari 無麩豉油
- 2 1/2 湯匙 gluten-free dark soy sauce 無麩老抽
- 1 茶匙 organic cane sugar 有機蔗糖
- chili sauce 辣椒醬 for serving 上菜用
- white sesame 白芝麻 for serving 上菜用
做法
- Cook Ho Fun noodles according to the package instructions (skip this step if using fresh noodles).按照包裝說明煮熟河粉 (如使用鮮河粉，請跳過此步驟)。
- Add sea salt to the tofu strips and spread evenly. In a frying pan heat 1/2 tablespoon oil over medium-high heat, pan-fry tofu strips until all sides are golden brown. Set aside.在切好的豆腐條均勻地加上鹽。開中火在平底鍋中加熱1/2湯匙油，將豆腐條放入煎至所有面都呈金黃色，備用。
- In the same pan fry white button mushrooms until fragrant, then add rice wine and season with sea salt, and continue to fry until mushrooms start to soften. Transfer them to a small bowl and set aside. Heat 1 more tablespoon of oil and fry onions until fragrant, then add cooked/fresh Ho Fun noodles to stir-fry gently using chopsticks for about a minute. Stir in tamari, half of the dark soy sauce & cane sugar, and keep stirring and lifting the noodles until combined. Add mushrooms and tofu strips back, and add scallions to fry for a min more. Stir in the remaining dark soy sauce if the noodles are not your preferred color yet. Enjoy!在同一鍋中炒鴻喜菇直到散發出香氣，然後加入米酒及用海鹽調味，炒至菇開始變軟。將它們盛起至一個小碗中備用。在鍋中再加熱1湯匙油，加入洋蔥炒至散發香氣，然後加入煮熟/新鮮的河粉，用筷子輕輕地翻炒約一分鐘。拌入無麩豉油、預定分量一半的老抽，以及蔗糖。繼續輕輕地攪拌河粉，直至麵均勻上色。最後將蘑菇、豆腐條和蔥段加入，再炒一分鐘左右。如果河粉仍未夠深色，則倒入剩餘的老抽。關火上桌!
香港中文 
English