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.
