[問題] 木須炒麵要怎麼炒才入味?
最近在中壢吃了一家麵食館，他們的木須炒麵是刀削的，一盤端上來是深色的醬油色，麵條吃起來卻不鹹，很入味
回家查了好幾個版本的食譜，有些是把麵煮好再跟料一起調味拌炒，有些是把麵煮七分熟，再和料與一點高湯下去煨煮
我今天試後者做法，雖然麵有味道但比較像煨而沒有炒的香氣，麵也比較濕，要怎麼兼顧入味和炒麵的乾爽與香氣呢？
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