Inspired Ding Tai Fung Cold Dish

(Had made some changes to the ingredients. At lower cost!)

Ingredients:
160g dried Korean vermicelli, soaked in water to soften
1 pack golden mushroom
1 piece yellow beancurd (tau kwa)

1 green chilly (bell pepper)
1 bunch of spring onion

Seasoning:
4 Tbsp golden oyster flavour mushroom sauce

2 Tbsp sesame oil

4 Tbsp light soya sauce

3 Tbsp rice vinegar

2 Tbsp LA-YU (chiily oil)

2 tsp sugar

Recipe adapted from From My Kitchen < you may click here for original recipe and method.