Curry Vermicelli

Ingredients:

• 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.