Creamy Cheese Noodles | 港式芝士白汁撈麵
靈感來自港式大排檔的「芝士焗龍蝦伊麵」。這道白汁麵簡單又香濃，用蟹柳代替龍蝦，少少芝士就能帶出那股濃郁奶香。辣椒碎與蔥花令味道更豐富，一碗就能滿足宵夜心情。Inspired by the iconic Hong Kong “Lobster with Cheese E-Fu Noodles,” this easy creamy cheese noodles brings the same comforting flavor using simple ingredients. The imitation crab adds sweetness, the cheese gives it richness, and a sprinkle of chili flakes and spring onions ties everything together perfectly.
Ingredients
- 160 g 蛋麵 Egg noodle
- 1 tablespoon 牛油 Butter
- 150 ml 牛奶 Milk
- 40 g 芝士 Cheese
- 6 sticks 蟹柳 Surimi (撕開條狀）
- to taste 鹽、黑椒 Salt & black pepper
- a pinch 辣椒碎 Chili flakes
- for garnish 蔥花 Chopped spring onion
Instructions
- 蛋麵接包裝指示煮至略硬（al dente），浸冰水備用。
- 鑊中加入橄欖油及牛油，煮至牛油溶化。
- 離火，加入麵粉炒成麵糊。
- 轉小火加入牛奶拌勻。
- 慢慢加入芝士拌融，調味加鹽及黑椒。
- 放入瀝乾水的蛋麵及蟹柳，輕輕翻炒至掛汁。
- 盛起後灑上辣椒碎與蔥花。
- Boil noodles until al dente, then soak into cold water and set aside.
- In a pan, melt butter with oil.
- Turn off the heat. Add flour and stir until it forms a smooth roux.
- Lower the heat, add milk gradually.
- Stir in cheese until melted and creamy. Season with salt and pepper.
- Add cooked pasta and crab sticks, toss gently to coat.
- Serve with a sprinkle of chili flakes and chopped spring onion.
Video
Notes
Yves Tips~
- 想更港式風味，可換用「伊麵」或「烏冬」取代蛋麵。
- 芝士可混合兩種（Mozzarella + Cheddar），口感更香濃。
- 想更滑順，可加少許芝士粉或牛奶調稀。
- 加入蝦仁、帶子或蟹肉，即可升級成豪華版。