夏焼きそば Summer yakisoba
2014.08.17
今日も暑いんです、東京。
夏に弱い己の体質も考え、バランスのとれた食事を摂りたいと思う日々であります。
そんなある日の昼食メニュー、ゴーヤチャンプルもどきと焼きそばを一緒にした夏焼きそば。
ゴーヤは縦半分に切り、種を取り薄切りに。苦味が苦手ならば塩揉みしてさっと茹でると良い。
あらかじめ塩麹にまぶしておいた豚肉の細切を炒め、もやしやゴーヤを加えてジャッジャと炒める。
蒸し麺を加え酒・ナンプラー、お醤油少々で味付け。最後に鰹節を加える。
醤油に漬け込んだ青唐辛子も加えるとぴりっと味が締まる。食欲がなくても箸が進む一品である。
It is still hot and humid in Tokyo.
Today, I’d like to introduce fried noodles for summer.
“Goya” is also called “bitter melon” . Taste really bitter but good for your health.
Goya is a nutrient rich food which contains folate, vitamin C and vitamin B. Also has an impressive amount of flavonoids, a class of molecules which are very high in anti-oxidant content.
To make goya fried noodles, just prepare goya, pork, bean sprout, dried bonito and some seasonings.
First, stir-fry the pork and add vegetables and season them to taste with sake and nampla.
Boil the bitter melon briefly in hot water for 30 seconds if you are not good at bitterness.
Add steamed noodles and mix well. Add dried bonito at the end.
You may add chopped green chili (seasoning green chili with soy sauce) or hot pepper sauce if you like.
Let’s survive hot summer with well-balanced foods!
