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Yeo's Rice Vermicelli (楊協成 星洲排米粉)

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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.




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




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