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焼きそば（おこげ焼きそば）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

raw noodles : 160g
豚こま肉 : 180g
oil (for frying) : 大さじ2
酒 : 大さじ1
塩胡椒 : 少々
キャベツ : 100g
玉ねぎ : 50g
にんじん : 20g
spinach : 20g
ニンニク : 1片
(A) hot water : 100ml
(A) Liquor : 大さじ1
(A) Oyster sauce : 小さじ1
(A) Chicken bone soup base : 小さじ1
(A) salt and pepper : 少々
(A) Soy sauce : 小さじ1
ごま油 : less than 1 teaspoon
油(麺用) : 大さじ2

Time required

25minutes

Procedure

1) Season the pork tenderloin 01:25
Cut pork tenderloin into bite size pieces.
Add the sake and salt and pepper in that order, and knead each time.
2) 材料を切る 02:11
Finely chop the onion and carrot.
Make a cross cut at the base of the spinach.
Wash and cut into bite-sized pieces.
Cut the cabbage into bite size pieces.
Crush the garlic and finely chop.
3) fry the ingredients 03:20
Heat the skillet over medium heat.
Add oil (for frying), 1, garlic and fry.
When the color of the meat changes, add 2 except the spinach and fry over high heat.
Add spinach, lightly fry and remove.
4) bake the noodles 04:56
Put oil (for noodles) in a frying pan, spread the raw noodles and bake.
When it gets a brown color, turn it over and bake while adding oil (not listed).
Turn off the heat, add (A), and fry until the water evaporates.
5) 炒め合わせる 08:00
Add 3 to 4 and fry.
Add sesame oil and lightly stir-fry, and serve on a plate to complete.

Point

・Thick noodles such as flat noodles are good for raw noodles.
・By rubbing sake into the pork sesame meat, the smell disappears and the texture becomes softer.
・Komatsuna can be substituted for spinach.
・Because it's the last step, stir-fry until the meat is about 80% cooked in step 3.
・Cooking the noodles firmly gives them a crispy texture.