Hot and Spicy Rice Vermicelli in Soup

Serves 2
 
1. Bring water and Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot to the boil.
2. Add chicken and vegetables and cook for about 3 minutes.
3. Cook the rice vermicelli in boiling water according to pack instruction or until soft. Drain.
4. Add rice vermicelli into the boiled soup.
5. Serving rice vermicelli and soup on 2 serving bowls immediately. Arrange chicken and vegetables on top.

 

Ingredients:

120 g dried rice vermicelli
50 g asparagus, sliced
80 g canned bamboo shoots, sliced
50 g carrot, sliced
50 g baby corn, sliced
170 g chicken meat, shredded
1 ¼ l hot water
Sauce:
70 g Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot (1 pack)

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