Yeo's Rice Vermicelli (楊協成米粉)

£1.50

Brand: Yeo's
Size: 375g
Shipping Weight: 0.594kg
Cuisine: Chinese, Malaysian, Singaporean, Taiwanese, Thai, Vietnamese
Product of: Singapore

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Description: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 (Serves 4):
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
250 ml water
115g (4 oz) chicken/pork (cooked and shredded)
115g (4 oz) prawns (cooked and de-shelled)
3 eggs, scrambled
115g (4 oz) bean sprouts, blanched
1 spring onion, thinly shredded
2 red chillies (seeded and 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. Add Yeo's Light Soy Sauce, meat, prawns, eggs, bean sprouts and mix well. Garnish with spring onions, chillies and serve hot.

Ingredients:Rice Flour (79%), Corn Starch, Sago Starch.