除了wholefood之外，在洛杉磯最喜歡逛的超市就是日本超市了。而這道菜也是在逛日本超市的時候想起，＂阿，好久沒有炒一盤烏龍麵了＂，靈感就這樣降臨了。和朋友一起逛超市最好玩，看看食材，討論做法和彼此喜歡吃的口味，也是激發靈感的好方法。你們也喜歡和朋友或者家人一起上超市閒聊買菜嗎？
其實我也不知道這樣是不是日式口味（搔頭），但我可以確定的是，這個做法跟以前在台大後門的台式日本料理小店吃的味道一模模一樣樣，好吃的口味，簡單的做法，很值得大家試試看。
炒烏龍麵變化非常多，只要掌握基本的醬汁做法，可以放喜歡的海鮮、蔬菜或者牛肉片、雞肉絲進去。放的順序也會因為食材的特性而有所不同，若為雞肉或者豬肉，可以一開始就和洋蔥香菇一起炒，但若為牛肉片、海鮮類，在起鍋前再進去拌炒，避免炒得太老。
procedure:
1.Prepare some thinly sliced shiitake mushrooms, sliced kamaboko, thinly sliced onion and 5 pieces of clams.
2.Stir fry onions until tender, add in kamaboko and sliced shiitake mushrooms. Stir fry shiitake mushroom until tender, then add in 2 tsp of rice wine, 2 tsp of dark soy sauce, 1 tsp of mirin and adequate amount of chicken broth.
3.Add in udon noodles and clams when chicken broth starts boiling. Remove the clams once their shells have opened. Stir fry udon noodles until the sauce becomes thickened. Stir in a handful of green vegetable and mix well. Transfer the stir-fry to serving plate and top with the clams. The dish is ready to be served.
