作法
- 將麵條撥鬆。若使用乾麵則煮4分鐘後瀝乾沖冷，拌入1小匙油防止沾黏。
- 炒鍋以最大火熱油。下蒜末、紅蔥頭、辣椒拌炒20秒。下雞肉拌炒90秒。
- 下蝦仁炒30秒。將所有食材撥到鍋邊。下terasi於空鍋面，讓其在油中滋滋作響30秒，再壓散與其他食材混合。
- 下高麗菜與番茄翻炒90秒。高麗菜中心應仍保有脆度。
- 下麵條。沿鍋邊淋下kecap manis——讓其在熱鍋面上先焦糖化。加入醬油、蠔油與白胡椒。大力翻拌60秒至每根麵條都呈深琥珀色。
- 離火後拌入青蔥。盛盤。每份上面放煎蛋、小黃瓜片、油蔥酥與直立的蝦餅。佐以參巴醬與萊姆角。
Common questions
Can 印尼炒麵 be made ahead?
印尼炒麵 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 印尼炒麵 spicy?
印尼炒麵 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼炒麵 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印尼炒麵 to make at home?
印尼炒麵 is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can 印尼炒麵 be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
印尼炒麵是印尼最常吃的麵食，於各小食店與飯店自助餐中皆可見。kecap manis與terasi是它與馬來炒粿條或泰式炒粿條的差異所在。Indomie——即時炒麵品牌——是國民級存在；在印尼，飯店的即時麵價格幾乎與小食店現做版本相當。煎蛋上覆與蝦餅的呈盤方式遍及全國各地。
