Stir-fried Rice Vermicelli with Seafood

Serves 2
1. Cook the rice vermicelli in boiling water according to pack instruction or until soft. Drain.
2. Stir fry shrimps and squid in 2 tbsp oil until done. Add bell peppers and carrots, toss for 1 minute.
3. Return rice vermicelli to pan or wok and add sauce mix, stir well and heat through. Serve immediately.



150 g dried rice vermicelli
150 g shrimp meat squid
100 g squid, cut into pieces
1 green pepper, shredded
25 g carrots, shredded
Sauce Mix:
2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
2 tsp Lee Kum Kee Premium Oyster Sauce
2 tsp Lee Kum Kee Pure Sesame Oil

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