Cha Soba with Minced Meat and Mushroom 肉碎香菇绿茶面

Cha Soba with Minced Meat and Mushroom

Ingredients:

Dancing Chef Meat Marinade                            1 Packet

Hakubaku Organic Cha Soba Noodles             1 Packet (200g)

Minced pork or chicken meat                           350g

Fragrant Mushrooms (Soak till soft; cut up)       30g

Big Onions (Cut up)                                         50g

Red Chili (Cut up)                                              2

Pickled Cabbage (Cut up)                                 50g

Garlic (Minced)                                                 1 Tblspoon

Olive Oil                                                          3 Tblspoon

Stock (Chicken or pork stock; alternatively, water)   250ml

Marinade:

Sesame Oil                                            1 Tblspoon

Black Soya Sauce                                      1 Tblspoon

Method:

1. Cook Hakubaku Organic Cha Soba Noodles in Cornell multicooker via a pot of boiling water for about 4 minutes. After it is cooked, drain the water.

2. Heat the wok, and add some oil. Fry garlic, onion and minced meat till fragrant.

3. Then add in mushroom, red chilli, meat marinade, sesame oil, dark soya sauce and fry evenly.

4. Add in stock(Chicken or pork stock) and cook and simmer till the flavour is absorbed.

5. Lastly, add in Hakubaku Organic Cha Soba Noodles and pickled cabbage. Mix well and it is ready to serve.

肉碎香菇绿茶面

用料：

佳味腌肉酱                    1包

Hakubaku有机绿茶面            1 包（200克）

猪肉碎或鸡肉碎                350克

香菇                          30克（泡软）

大葱                          50克（切碎）

红辣椒                        2条（切碎）

酸菜                          50克（切碎）

蒜茸                          1汤匙

橄榄油                        3汤匙

上汤                          250毫升

调味料：

麻油                          1汤匙

黑酱油                        1汤匙

做法：

1.　煮一锅热水，将Hakubaku有机绿茶面煮熟，约4分钟，沥干水分。

2.　在Cornell万能锅里，用油炒香蒜蓉，大葱碎，再加入鸡肉炒香。

3.　加香菇，红辣椒，佳味腌肉酱，麻油和黑酱油一起炒匀。

4.　加入上汤煮至入味。

5.　最后加入Hakubaku有机绿茶面，酸菜一起拌匀即可。