LEE KUM KEE

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.
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