Ingredients

  • 75g dried rice vermicelli noodles
  • 255g chicken breast, cut into strips
  • 50g onion, sliced
  • 40g carrot, cut into sticks
  • 1 tablespoon vegetable oil
  • 1 tablespoon Lee Kum Kee Black Bean Sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Lee Kum Kee Oyster Sauce

Method

  1. 1

    Soak the rice vermicelli in warm water for 15 minutes until separated and soft, drain and set aside.

  2. 2

    Mix 1 tablespoon Lee Kum Kee Black Bean Sauce and 1 teaspoon sesame oil for marinating.

  3. 3

    Mix the chicken with the marinade and set aside for 15 minutes.

  4. 4

    To cook the dish, heat a wok and add the oil, stir fry the chicken for 3-4 minutes, add the onion and carrot and cook a further 2 minutes.

  5. 5

    Add the rice vermicelli and oyster Sauce and toss together for 2 minutes until heated through.

  6. 6

    *All information included in this recipe has been provided by Lee Kum Kee.

Nutritional Details

Each serving provides
  • Energy 1805kj 431kcal 22%
  • Fat 10.0g 14%
  • Saturates 1.8g 9%
  • Sugars 25.1g 28%
  • Salt 1.4g 23%

% of the Reference Intakes

Back to top