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Ingredients
- 30 克 油
- 6 朵 乾香菇 ，泡軟，切絲
- 150 克 杏鮑菇 ，切絲
- 100 克 紅蘿蔔 ，去皮，切絲
- 200 克 高麗菜 ，切絲
- 50 克 醬油膏
- 20 克 蠔油
- 1 茶匙 鹽
- 2 小撮 白胡椒粉
- 400 克 水 ，需依米粉吸水性調整
- 300 克 米粉 ，沖洗至軟，以剪刀剪成兩段
- 60 克 芹菜 ，切末
- Nutrition
- per 1 人份
- Calories
- 1606 kJ / 383 kcal
- Protein
- 3.78 g
- Carbohydrates
- 78.61 g
- Fat
- 8.29 g
- Fiber
- 4.045 g
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