Sharing by 小红书博主：是萝卜的🥕
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肉骨茶烫米粉
Klang Rice Vermicelli Bowl
快手、清爽、好吃，一淋就有巴生味！
这道由博主「是萝卜的🥕」分享的米粉干捞做法，简单却风味十足：只需川烫食材，再淋上肉骨茶酱，立刻拥有一碗充满草本香气的南洋轻食。适合炎热天气、不想进厨房太久的你。
Craving something light but flavorful? This quick rice vermicelli bowl, shared by influencer @萝卜, uses Klang Herbal Sauce as a no-fuss topper. Just blanch and drizzle – perfect for a refreshing, herbal Malaysian-style meal.
材料 Ingredients：
-
米粉 适量（建议细米粉）
Rice vermicelli, to taste (thin type preferred) -
青菜适量（如小白菜、生菜）
Vegetables of choice (bok choy, lettuce, etc.) -
金针菇 少许
Enoki mushrooms -
肉骨茶酱 1–2勺（根据口味调整）
1–2 tablespoons Klang Herbal Sauce
做法 Instructions：
1. 烫米粉 Blanch the Vermicelli
将米粉放入热水中汆烫至软，捞出沥干。
Blanch vermicelli in hot water until tender. Drain well.
2. 烫菜与菇类 Blanch Veggies & Mushrooms
青菜、金针菇也用热水快速烫熟，捞出备用。
Blanch vegetables and mushrooms briefly, then set aside.
3. 淋酱拌匀 Add Sauce & Mix
将所有食材放入碗中，淋上肉骨茶酱，拌匀即可享用。
Assemble everything in a bowl, drizzle with Klang Herbal Sauce, and mix well.
🍴 风味小结 Tasting Notes：
-
清爽不油腻，酱香提味，一口就是熟悉的巴生风味
Light yet flavorful, herbal sauce brings instant Klang vibes. -
适合早餐、宵夜、轻断食日
Perfect for breakfast, supper, or light days.
💡 小贴士 Tips:
-
可加入半熟蛋、豆卜、鸡丝提升口感
Add soft-boiled egg, tofu puffs, or shredded chicken for extra texture. -
酱料可先用热水稀释后再拌，更均匀也较温润
Dilute the sauce slightly with hot water for better coating.
📍Klang Herbal Sauce
一酱即味｜无需熬煮｜轻食也能有深度
Instant flavor｜No simmering｜Perfect for light meals with depth