• 1 can    Yeo’s Malaysia Mild Curry Sauce
  • 150g    Yeo’s Rice Vermicelli, soaked in hot water for 2 minutes & drained
  • 300ml  Water
  • 80g      Chicken Breast, boiled & sliced
  • 20g      Cabbage, shredded & blanched
  • 30g      Long Beans, sliced (3cm) & blanched
  • Spring Onion, thinly sliced to garnish

Curry Vermicelli

Serves : 1

Preparation time : 15mins

Cooking Time : 15mins

Cooking Instructions:

  1. Pour Yeo’s Malaysia Mild Curry Sauce, water into a cooking pot and bring to boil.
  2. Add Yeo’s Rice Vermicelli and simmer for 3 minutes.
  3. Add chicken, cabbage and long beans as toppings. Garnish and serve hot.