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INGREDIENTS:
100g Yeo’s Rice Vermicelli
6 king prawns
50g squid, sliced
1 egg
30g bean sprouts
5g spring onion, diced
5g chilli, chopped.

SEASONINGS:
2 tbsp Yeo’s Satay Sauce
1 tsp Yeo’s Curry Powder
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 well and rinse under could water.

- Heat a pan over medium heat. Stir-fry the king prawns and squid.

- Stir-fry the egg with spring onion and chopped chilli, then add the vermicelli, king prawns, squid, bean sprouts and all the seasonings. Keep stir-frying until the vermicelli is almost dry.

SERVES: 2

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