生抽炒寿面Longivity Noodles with Soy Sauce

【材料】
长寿面200克、油豆卜40克、银芽100克、鲜冬菇3朵、鲜鲍鱼菇30克、甜豆30克去老丝、麻 油 1⁄2茶匙

【调味料】
靓生抽2汤匙、素蚝油1⁄2汤匙 、胡椒粉1⁄4茶匙、清水3汤匙

【做法】
1.将调味料拌匀备用。
2.鲜冬菇、鲍鱼菇、油豆卜切粗条；银芽去头去尾，待用。
2.烧沸水煮寿面至熟约3分钟，用筷子稍搅拌，盛起过冷河，沥干待用。
3.烧热油锅，加入鲜冬菇、鲜鲍鱼菇、油豆卜一起炒至香。
4.然后加入调味料及已烫熟的寿面捞匀，再拌入荷兰豆及银芽，最后浇上麻油即可上碟享用。

【Ingredients】
200g longivity noodles, 40g bean curd pockets, 100g bean sprouts, 3 pcs fresh mushroom, 30g abalone mushroom, 30g sweet peas (remove strings)

【Seasoning】
2 tbsp premium soy sauce, 1⁄2 tbsp vegetarian oyster sauce, 1⁄4 tsp pepper, 3 tbsp water, 1⁄2 tsp sesame oil

【Method】
1.Mix all the seasoning and set aside.
2.Cut all mushroom and bean curd pocket into strips; remove head and tail of bean sprouts.
3.Scud noodles in boiling water for 3 minutes and then rinse under tap water and drain.
4.Heat oil in wok, saute all mushroom and bean curd pocket until fragrant.
5.Add in seasoning and noodles; stir-fry until well mixed, stir in sweet peas and sprouts, drizzle in sesame oil and dish out.