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Rice Vermicelli with Black Bean Chicken

Serves 2

Ingredients

 

  • 75g dried rice vermicelli 

  • 250g chicken breast, cut into strips

  • 1 Tbsp vegetable oil

  • 50g onion, sliced

  • 40g carrot , cut into sticks

Method

 

  1. Soak the rice vermicelli in warm water for 15 minutes until separated and soft, drain and set aside.
     

  2. ​Mix the chicken with the marinade and set aside for 15 minutes.
     

  3. ​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.
     

  4. ​Add the rice vermicelli and sauce mix and toss together for 2 minutes until heated through.

Marinade

 

  • 1 Tbsp Lee Kum Kee Black Bean Garlic Paste

Dressing

 

  • 1 Tbsp Lee Kum Kee Oyster Sauce

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