1 can 400ml YEO’S MALAYSIA MILD CURRY SAUCE
150g Yellow Egg Noodle
80g Chicken Breast, boiled and shredded
20g Cabbage, shredded
30g Long Beans, cut into 3cm portions
1 stalk Parsley
- Blanch yellow egg noodle in hot water for 1 minute.
- In a sauce pan, pour in YEO’S MALAYSIA MILD CURRY SAUCE and water. Bring to boil.
- Add in cooked rice vermicelli. Stir through and simmer for 3 minutes.
- Add chicken, cabbage and long beans as toppings. Garnish with parsley. Serve hot.
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Recipe submitted by Yeo Hiap Seng