分量：4人份

1. 米粉 - 半包(200克）泡軟撈起即可,無需浸泡長時間，我浸泡大概10-15分鐘
2. 素香酥G - 4顆（撕成小塊）

3. 薑片 - 5片

4. 薑汁 - 文冬姜＋1/2杯 + 1/4杯水 + 5湯匙水（水量根據米粉的性質自行調整） （1塊掌心大的文冬姜去皮切丁，加水攪成泥後隔渣）*擔心太辣的話，姜的分量可以自行減少

5. 麻油 - 1/2湯匙

6. 小冰糖 - 5顆
7. 鹽 - 適量
8. 素蚝油 - 適量
9. 素G粉 - 些許 （可省略）
10. 包菜 - 1碗
11. 紅蘿蔔 - 1條（切絲）
12. 豆芽 - 1碗

Portion : 4 servings

1. Rice Vermicili / Bee hoon - 1/2 packet (200g) no need soak in water for long time, I soak abt 10-15mins and drain

2. Vegetarian crispy G - 4pcs(tear into small pieces)

3. Ginger - 5 slices

4. Ginger juice - Ginger + 1/2cup + 1/4 cup + 5tbsp water (adjust the amount of water based on rice vermicili texture)

(1 palm size Bentong ginger, peeled and diced, add water blend into fine paste, separate the residue)

may reduce the amount of ginger if prefer less strong/hot

1. Sesame oil - 1/2 tbsp
2. Small crystal rock sugar - 5pcs
3. Salt - to taste
4. Vegetarian osyter sauce - a dash
5. G seasoning powder - a dash (optional)
6. Cabbage - 1bowl
7. Carrot - 1stick (shredded)
8. Bean sprouts - 1 bowl