广府炒金旦面CINTAN NOODLES WITH CANTONESE STYLE GRAVY

材料：
金旦面330克、麻油2汤匙、蒜茸1/2茶匙、虾5只、鱼饼30克（切片）、水发鱿鱼70克（切片）、斋叉烧60克、菜心5棵（切段）、食油适量、清水600毫升、薯粉2汤匙+清水2汤匙（勾芡）、鸡蛋1粒（打散）

调味料：
盐和糖适量、酱油2汤匙、黑酱油1/8汤匙、胡椒粉1/4茶匙、鸡粉1汤匙、麻油1/2茶匙

做法：
1.把金旦面泡水一会，然后放入滚水中川烫1分钟，然后滴干，并淋上麻油，搅拌均匀。
2.把面条分成2份，分别装入碟子。
3.热2汤匙油，把蒜茸爆至微黄，加入虾和鱼饼片，炒一会，加入清水和调味料，煮至滚，然后加入发鱿鱼和菜心。
4.以薯粉水勾芡，然后加入蛋液，迅速搅拌，然后加入斋叉烧，即可盛出，淋在面条上，上桌。

Ingredients
330g CINTAN Non-fried Noodles
2 tbsp sesame oil
1/2 tsp minced garlic
5 prawns
30g fish cake slices
70g soaked transparent cuttlefish (yau yi), cut into slices
60g vegetarian char siu
5 stalks choy sum (cut into sections)
Adequate oil for cooking
600ml water
2 tbsp tapioca flour + 2 tbsp water, mixed together (Thickening)
1 egg (lightly beaten)

Seasoning
Adequate salt and sugar to taste
2 tbsp Light Soy Sauce
1/8 tsp Dark Soy Sauce (for colour)
1/4 tsp pepper
1 tbsp chicken stock powder
1/2 tsp sesame oil

Method
(1)Soak CINTAN Non-fried Noodles for a short while. then blanch into boiling water for less than 1 minute. Drain and sprinkle some sesame oil over. Toss the noodles well in a frying pan.
(2)Divide noodles into 2 portions and transfer onto serving plates.
(3)Put 2 tablespoons oil in a wok. Sauté garlic until lightly golden. Add prawns and fish cake. Stir-fry for a while. Pour in water and add seasoning. Bring to a boil. Add yau yi and choy sum.
(4)Thicken the gravy with thickening. Add beaten egg and stir briskly. Add in vegetarian char siu then dish out the gravy and pour over the noodles. Serve at once.