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Yeo’s Rice Vermicelli
100g bean curd
1 egg
100g cucumber
100g onion, shredded

4 tbsp Yeo’s Satay Sauce
1 tbsp coconut sauce
1 tsp honey

- Deep fry the bean curd for 2 mins, then cut it into small pieces, boil egg and slice it.

- 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. Place everything onto a plate with cucumber and onion.

- Mix and heat all the seasonings, pour it on top of the salad and the rice vermicelli.


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