咖喱蔬菜面 (Noodle in Curry Soup with Vegetables and Tofu)

原料

手擀麵: 100克， 胡蘿蔔: 1/4個， 老豆腐: 1/3塊， 香菇: 少許， 小油菜: 三片， 咖喱塊: 1-2塊

步驟

1老豆腐洗凈切方塊片，胡蘿蔔洗凈去皮切片，香菇頂上用刀劃個十字；

2平底鍋下油，老豆腐中小火煎至金黃色；

3800毫升水燒開，放入手擀麵，香菇和胡蘿蔔同煮五分鐘，然後加入小油菜和豆腐同煮片刻，再放入咖喱塊，待咖喱塊化掉拌勻即可。

小技巧

1、我用的是好侍百夢多咖喱微辣款，裡面已經有鹽不用再加 2、一人分量一塊半就夠，兩塊湯汁會過濃

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