INGREDIENTS: 375g Yeo’s Rice Vermicelli 40g shrimps 40g duck breast (or pork), shredded 1 egg, whisked, fried and sliced 20g green pepper, shredded 20g bean sprouts 2tbsp cooking oil
SEASONINGS: 4tbsp Yeo’s Hot Chilli Sauce ½ tbsp salt
PREPARATION METHOD: - Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain well and rinse under could water.
- Heat the pan over medium heat. Add the duck, shrimps and Rice Vermicelli. Stir-fry for 3 minutes
- Add the egg, green pepper, bean sprouts and Hot Chili Sauce, stir-fry until cooked and serve hot.
