Yeo's Rice Vermicelli is made from high grade polished rice flour prepared from a traditional method of milling to give the rice vermicelli the chewy texture.
Yeo's Rice Vermicelli, also known as rice noodles, can be served in a number of ways. Deep fry straight from the packet to provide a crispy base for cooked food. Or soak in hot water for 15-20 minutes then drain and rinse in cold water. Cooked, cooled and tossed with a simple dressing of chopped garlic, ginger, spring onions, light soy sauce and sesame oil for a salad dish. Serve hot in a chicken broth with stir-fried chicken/prawns and vegetables for a soup dish. Still, the the most popular way must be: to stir-fry for a dish of Singapore Fried Rice Noodles.
Singapore Fried Rice Noodles Recipe
15 min. Prep
15 min. Cook
1 Pack Yeo's Rice Vermicelli
1 tbsp Yeo's Malaysian Curry Powder
2 tbsp Yeo's Light Soy Sauce
4 tbsp cooking oil
1 small onion, sliced
115g (4oz) chicken/pork, cooked & shredded
115g (4oz) prawns, cooked & de-shelled
3 eggs, scrambled
115g (4 oz) bean sprouts, blanched
1 spring onion, thinly shredded
2 red chillies, seeded & shredded
Soak Yeo's Rice Vermicelli in water till softened Drain and set aside. Heat oil and brown onion. Add rice vermicelli and stir-fry for 1 minute. Add Yeo's Malaysian Curry Powder and fry till fragrant. Add water and stir-fry till hot. And Yeo's Light Soy Sauce, meat, prawns, eggs, bean sprouts and mix well. Garnish with spring onions, chillies and serve hot.
If you have a food allergy or a special dietary requirement. Please check the product's ingredients on the packaging carefully before consuming. If you have any questions, please contact customer service before you place your order.
Rice Flour 79%, Corn Starch, Sago Starch
Net Weight: 375g
Product of Singapore
Manufacturer Yeo Hiap Seng Ltd.
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