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タンメン｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

中華麺 : 2パック
野菜炒めセット : 280g
ちくわ : 4本
有塩バター : 15g
塩 : 1つまみ
Pepper (for stir-frying vegetables) : 少々
(A) Water : 600ml
(A) White soup stock : 大さじ1
(A) Chinese soup stock (paste) : 小さじ2
Pepper (for soup) : 適量

Time required

15minutes

Procedure

1) Prepare the ingredients 00:34
Wash the stir-fried vegetable set, soak in water for about 5 minutes, and drain well.
Cut the chikuwa diagonally into bite-sized pieces.
2) Prepare the noodles for boiling 03:13
鍋に水(分量外)を入れて弱火にかける。
3) 野菜炒めをつくる 03:35
Add oil (not included in the recipe) to a frying pan and heat over medium-low heat.
Add the chikuwa from step 1 and stir fry.
Add salted butter and the stir-fried vegetables from step 2 and mix well.
Sprinkle with salt and pepper (for stir-frying vegetables), stir fry lightly, and transfer to a bowl.
4) スープをつくる 06:10
Add (A) to a frying pan and bring to a boil.
Add pepper (for soup).
5) 麺を湯がく 08:09
2の鍋を沸騰させ中華麺を入れて1分～1分15秒湯がく。
麺をザルにあげる。
6) 仕上げる 09:07
4のスープを沸騰させる。
丼を5の湯がき汁で温める。
沸騰した4のスープに3の野菜炒めを加える。
7) 盛り付ける 10:09
丼のお湯を捨てて5の麺を入れる。
そこに6のスープと野菜炒めを盛り付けて完成。

Point

・Chinese soup stock (paste-like) can be substituted with Chinese soup stock granules.
- Use a deep frying pan.
-It's okay if some vegetables remain in the frying pan after transferring the stir-fried vegetables into the bowl.
- When stir-frying vegetables, it is fine to just coat them in salted butter.
・The frying pan used in step 4 is the same one used in step 3.
-Add pepper to the soup to taste.
- When boiling Chinese noodles, even if the instructions say 1 minute 30 seconds, boil them for the shorter period of 1 to 1 minute 15 seconds.
・It is recommended to use 1.5 to 2 liters of water when boiling the noodles.