Noodles
by CookWhatHK0 saved
HK-Style Satay Beef Instant Noodles simmer instant noodles in a sha cha and peanut butter sauce with marinated beef, topped with a fried egg.
Gather all ingredients.
請將所有需要的材料準備妥當。
Marinate the beef: place the sweet soy sauce, soy sauce, and oyster sauce in a container, then add the beef and egg. Mix by hand until evenly combined.
進行牛肉的醃製：取一個容器，依序倒入甜醬油、醬油和蠔油，再放入牛肉片和雞蛋。用手將所有材料抓拌均勻，直到牛肉完全吸收醬汁。
Add a little water and mix, allowing the meat to slowly absorb it. Repeat until the meat can absorb no more water. Refrigerate the marinated beef for at least 30 minutes.
分次加入少量水，每次加入後都攪拌，讓牛肉慢慢地將水分吸收。重複這個步驟，直到牛肉無法再吸收水分為止。醃製好的牛肉請放入冰箱冷藏，至少30分鐘。
Make the satay sauce: mix together the peanut butter, satay sauce (sha cha), and water until smooth. If using sweetened peanut butter, no additional sugar is needed; add a little sugar if using unsweetened peanut butter.
現在來製作沙嗲醬：將花生醬、沙茶醬和水混合在一起，攪拌至均勻。請注意，如果選用的是有糖花生醬，就不需要額外加糖了；但若使用的是無糖花生醬，記得要稍微加一點糖來調味。
Blanch the beef slices until about 60% cooked. Remove and set aside.
將牛肉片放入鍋中煮至約六分熟，隨後撈起並暫時放在一旁備用。
Stir-fry the garlic until fragrant, then pour the satay sauce into the pan and cook until it thickens slightly. Add the beef and toss.
起鍋爆香蒜頭，待蒜香飄出後，倒入調製好的沙嗲醬汁，煮至醬汁稍微變得濃稠。將之前煮好的牛肉片放回鍋中，與沙嗲醬汁一同拌炒均勻。
Cook the instant noodles in boiling water until done, then top with the satay beef.
另起一鍋滾水，將泡麵煮熟。泡麵煮好後，將剛才炒好的沙嗲牛肉淋在泡麵上。
Done! An authentic HK-style satay noodle set also includes scrambled eggs and is served with pineapple bun-and-butter or bread and a drink. Give it a try if you can't make it to Hong Kong!
港式沙嗲牛肉公仔麵完成！在香港，一份正宗的沙嗲公仔麵套餐通常還會搭配炒蛋、菠蘿油或麵包以及飲品。如果暫時無法親自飛到香港品嚐，不妨在家裡動手試做看看喔！ 小撇步： 身為一位準香港媳婦，我個人對港式料理情有獨鍾，而沙嗲牛肉公仔麵更是香港人早餐桌上的常見選擇之一。儘管台灣有許多港式餐廳，但要找到一份味道正宗又好吃的沙嗲牛肉公仔麵卻不容易，因此我決定自己嘗試製作。 #美好花生醬
