INGREDIENTS:80g Yeo’s Rice Vermicelli20g chicken, shredded300g chicken broth10g carrot, shredded10g spring onion, shredded10g red pepper, shredded20g bean sprout10g coriander, chopped½ lime, cut into 2 piecesSEASONINGS:1 can Yeo’s Singapore Hot Curry Sauce6 tbsp Yeo’s Dark Soy Sauce
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 could water.
- Bring the chicken broth to the boil and pour into the bowl. Add in vermicelli and then shredded chicken, carrot, red pepper and spring onion on top.
- You may serve with bean sprout, coriander and lime together.
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