INGREDIENTS: 100g Yeo’s Ezy-Cook Noodles 50g pork, shredded 20g bean sprouts 10g spring onion, chopped 10g red and green pepper
SEASONINGS: 2 tsp Yeo’s Hot Bean Sauce 1 tsp Yeo’s Light Soy Sauce ½ tsp 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 and rinse under cold water. Briefly toss the pork in oil.
- Fry the spring onions, peppers, beansprout, noodles and the pork. Add all the seasonings and keep stir-frying until the noodles is almost dry, and then serve.
