豉油皇炒麵【港式街坊炒麵】
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材料:炒麵餅 2個 約200克芽菜（摘去頭尾切段） 120克韭菜 / 韭黃（洗淨切段） 40克洋蔥（切幼條） ½個薑絲 酌量乾蔥（切碎） 1粒白芝麻（白鑊炒香，裝飾用）酌量汁料:水 2湯匙生抽（醬油）1湯匙老抽 2½茶匙黃糖（raw sugar）1½ 茶匙蠔油 2茶匙麻油 少許
做法:把所有汁料材料拌勻，糖溶解，備用。跟包裝紙上說明，把麵餅放入滾水中，略煮約1分鐘。切勿煮太久，否則炒的時候會糊或不夠乾身。用筷子鬆開麵條。隨即撈起冲冷凍水。瀝乾水份，備用。燒熱油鑊，用中火把芽菜和韭菜分別炒至微微軟身。盛起，待用。加油在原鑊中，下洋蔥炒至透明。切勿燒焦。把洋蔥撥至鑊邊。在鑊中央再加少許油，下薑絲和乾蔥爆香。加麵條。用筷子炒勻，讓麵條均勻受熱。沿鑊邊，一邊逐少倒進汁料，一邊炒勻，至麵條均勻上色。自己試味。把芽菜和韭菜倒回鑊中炒勻。上碟，灑下芝麻裝飾。趁熱享用。
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