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ねぎ塩油焼きそうめん｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚こま肉 : 80g
長ネギ : 1/2本
そうめん : 2 bundles
塩コショウ : 適量
片栗粉 : 小さじ2ほど
ごま油 : 大さじ1/2
(A)ウェイパー : 小さじ1弱
(A)酒 : 大さじ1と1/2
ごま油 : 小さじ2
レモン汁 : 小さじ1
黒胡椒 : 適量
レモン : 適量

Time required

25minutes

Procedure

1) Cut long onions 02:18
Cut the green onions in half vertically and cut them diagonally.
2) Season the pork top 03:07
Salt and pepper the pork, sprinkle with potato starch and tear it off.
3) Fry the ingredients in a frying pan 03:55
Heat 1/2 tablespoon of sesame oil in a frying pan, spread 2 and bake on medium heat. Add green onions and fry, add (A) and mix, then turn off the heat.
4) そうめんを茹でる 05:55
そうめんは30秒茹でて、ザルに上げ、流水で洗い、水気を切っておく。
5) 仕上げる 07:01
Add 4 and 2 teaspoons of sesame oil to 3 and mix well, then ignite to warm somen. When it gets warm, add lemon juice, sprinkle with black pepper and mix the whole.
6) 皿に盛り付ける 07:59
皿に盛り付け、追い黒胡椒をし、カットれもんを添える。

Point

・ Two bundles of somen are 100g.
・ Half of the green onions are about 60g.
・ Process 1 By cutting the green onions diagonally, it is easier to pick them up with chopsticks and the heat passes faster.
・ Step 2 Cut the pork into pieces that are easy to eat with somen noodles. Start boiling water.
・ Process 3 Spread the pork and bake it to prevent it from becoming lumpy. Since it comes with potato starch, it is easy for the meat to stick to each other, so bake while separating.
・ Process 4 Boil somen noodles for stir-fry for 30 seconds. Somen is hard when boiled for 30 seconds, but it doesn't have to be stir-fried.