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Ingredients
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75g dried rice vermicelli
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250g chicken breast, cut into strips
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1 Tbsp vegetable oil
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50g onion, sliced
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40g carrot , cut into sticks
Method
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Soak the rice vermicelli in warm water for 15 minutes until separated and soft, drain and set aside.
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​Mix the chicken with the marinade and set aside for 15 minutes.
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​To cook the dish, heat a wok and add the oil and stir-fry the chicken for 3-4 minutes, add the onion and carrot and cook a further 2 minutes.
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​Add the rice vermicelli and sauce mix and toss together for 2 minutes until heated through.
Marinade
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1 Tbsp Lee Kum Kee Black Bean Garlic Paste
Dressing
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1 Tbsp Lee Kum Kee Oyster Sauce
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