桂花银针金线面Silver & Gold Noodle

【材料】
日式火锅小伊面4个、鲜冬菇3朵、素火腿30克、豆包2块（煎香）、红萝卜50克、大青椒50克、豆芽100克（去头去尾）

【调味料】（混合）
素蚝油1汤匙、生抽1汤匙、素味料1⁄2小匙、胡椒粉1⁄4小匙、清水1 1⁄2碗、麻油1⁄2小匙

【装饰】
生菜（切丝围碟边）

【做法】
1.将鲜冬菇、素火腿、豆包、红萝卜、大青椒全部切丝备用。
2.烧热油锅，将全部材料炒至香，加入调味料拌炒匀至滚，再加入小伊面，加盖焖煮至汁浓稠，加入豆包用筷子拌捞均匀，最后浇上麻油即可盛起，把生菜围碟边即可。

【Ingredients】
4 pcs rounded Ee-Mee, 3 pcs fresh mushroom, 30g mock ham, 2 pcs seared gluten pocket, 50g carrot, 50g green capsicum, 100g bean sprout (keep only the stems)

【Seosoning】(mixes all)
1 tbsp vegetarian oyster sauce, 1 tbsp soy sauce, 1⁄2 tsp vegetarian stock granule, 1⁄4 tsp pepper, 1 1⁄2 bowl water, 1⁄2 tsp sesame oil

【Garnishing】
Lettuce (juliennes and round the plate)

【Method】
1.Juliennes fresh mushroom, mock ham, carrot and green capsicum.
2.Heat oil in wok, sauté all ingredients until fragrant, then toss in seasoning, once boiled, add in Ee-mee and simmer until gravy thicken, toss in gluten pocket and mixes well; sprinkle sesame oil on top before dishing out, garnish with juliennes lettuce.