Ingredients:
1 Packet Of Organic Soba Noodles (Any other dry noodle will work with this recipe)
1 Tablespoon Sesame Oil (optional)

1 Packet of Enoki Mushrooms, Washed and separated.
1 Shallot
Natural Oil.

1 Tablespoon Chili Oil*
1 Tablespoon Soy Sauce
1 Tablespoon White Vinegar
2 Tablespoon Vegetarian Oyster Sauce

2 Tablespoons Hot Water
1 Teaspoon Raw Sugar

1 Bowl ( for sauce)
1 Small Saucepan (for chill sauce)
1 Big Saucepan (for noodles)
1 Shallow frypan (for mushroom and shallot)
1 Strainer
Kitchen Paper Tower

* Homemade Chili Oil
2 Chili (cut to small)

4 Spring Onion (each 5-8cm, cut to small)

50-100 ml Natural Oil.

Method:
The sauce part of this recipe calls for use of Chili oil. Here, we have included a very simple and easy way to create your own chili oil to use for this recipe.

Firstly, put about 50mL of oil to a saucepan over a low flame. While the oil is heating up, take about 5 finger long spring onion leaves and 2 finely chopped chilies. When the oil is hot place the spring onion and chillies in the oil for about 5 minutes. After 5 minutes, take the oil off the heat and remove the chilies and spring onion with a strainer, keeping only the oil. Once you’ve made your chili oil, mix this this together with all the other sauce ingredients and that is your sauce done!

Now that your sauce is ready it is time to move onto the main part of this dish, our mushrooms and noodles. Wash and prepare your mushrooms (pull apart into individual strands). Heat up some oil in a small shallow fry pan on medium heat and slowly add little amounts of the mushrooms to the pan and allow them to slow fry. Once the mushrooms are golden and crispy, use some tongs to move the mushrooms to some kitchen towel to dry. After your mushrooms are done, boil a kettle of water to cook your soba noodles in. Next, dice the shallots and fry using the same pan. Fry these off until they are also golden and crispy, transporting to the kitchen towel as well.

Once your kettle has boiled, place the water over a large flame in a large saucepan and add you Soba to cook. Watch your noodles, once the water rises, turn the flame down to low. Most packaged noodles will have a recommended cook time, however for this recipe we recommend you take the noodles off the flame and drain the water about half a minute or one minute earlier than the recommended time. Once drained, place the noodles in a bowl and mix with the sesame oil.

All that’s left now is to plate up and enjoy. This recipe serves around 2 people. Get two bowls, place the noodles in the bowls and add some sauce and mix. Next place some crispy mushroom and shallots on the top. We hope you find this meal simple and delicious and can try it out very soon and enjoy. Just like we did at Cloudeer.

摩登菇菇拌醬汁乾麵｜15分鐘上桌 / 50元料理 /純素乾麵

這是一道無需烹飪技術， 成品看起來非常高級、媲美餐廳的50元兩人份料理，這道金針菇不裹麵衣、不高溫油炸、辣油自製，是健康的料理，只要十五分鐘即可完成，趕快學起來跟家人炫技。（目測150-200元）

把金針菇煸成像是秋天的顏色擺盤，是當代摩登餐廳最時髦的做法之一，我們將它與特調醬汁、自製辣油、 紅蔥頭與乾麵拌在一塊吃，這道純素料理，嚐起來比海味還鮮美噢！

同場加映：五分鐘完成美味辣油

材料A
一顆 紅蔥頭－－切片
一包 金針菇－－一根根撕開
植物油（椰子、橄欖油等皆可）

材料B
兩人份 麵條 （若能直接去市場買新鮮的最好，別忘了自備容器去裝。）
一湯匙 麻油（或香油）（可省略）

材料C
一湯匙 醬油
一湯匙 白醋
一湯匙 辣油*（怕辣可省略替換成青蔥油，辣油作法改成青蔥加薑即可。）
兩湯匙 素食蠔油
兩湯匙 熱水
一茶匙 二號砂糖

全部混合即成一份醬汁，在對分成兩份。

*自製辣椒油做法
兩根 辣椒（切碎）
四根 青蔥（只取青蔥，每根約5-8公分長即可，切小段即可。）
50-100 ml 植物油
將大約50-100ml（大概量米杯半杯）的植物油放入小湯鍋（家裡最小的鍋子）裡加熱，接著將切碎的辣椒和小段青蔥放下去用小火煎，煎到辣椒和青蔥看起來舊舊的，用瀝油網取出，辣油便完成，全程約五分鐘。

廚房工具
一只 小碗 （醬料）
一只 小湯鍋（製作辣椒油）
一只 平底鍋 （炸、煸紅蔥頭和金針菇）
一只 湯鍋 （煮麵）
一只 瀝油網
廚房紙巾

材料A：
將植物油倒入平底鍋中，目測1-2公分即可，開上中火熱鍋；等油完全熱了才將金針菇分次放入，若一次放入油會快速降溫，會煸不起來反吸油；因為是中火煸，大家要有耐心地等待金針菇變成漂亮的金黃色後才起鍋放到紙巾上瀝油。

金針菇完成後，可以開始將（煮麵）水放在爐上燒滾。（Cloudeer用電水壺）

再來用同一平底鍋煸紅蔥頭，一樣耐心等到顏色金黃時起鍋，再將紅蔥頭放到紙巾上瀝乾。基本上大家都用大火直接炸，但Cloudeer仍建議大家中火慢煎煸，因為高溫炸的東西，吃進肚裡很傷身喔。

材料B：
將熱水放入開大火的湯鍋中，確定水滾開後，才放入麵條。水再次滾開後立即轉小火，麵條煮熟後將水瀝乾，隨即拌入麻油攪拌均勻後裝成兩盤。

訣竅：設定鬧鐘烹煮時間，依照麵條包裝上顯示烹煮時間，都減去半分鐘，以免麵條煮太久失去口感。例：兩分鐘等於一分三十秒，五分鐘等於四分三十秒。

將混合好的醬汁分別淋上麵條後，將金針菇擺在麵上，最後撒上紅蔥頭即完成。

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