Spicy Chicken Salad with Bean Vermicelli Sheet
What You Will Need
Ingredients
- Bean vermicelli sheet 200 g [cut into thick strips]
- Chicken 50 g [cooked, shreds]
- Cucumber 50 g [shredded]
- Carrot 25 g [shredded]
- Sesame [roasted for topping]
Seasoning
- Lee Kum Kee Double Deluxe Seasoned Soy Sauce 2 tbsp
- Lee Kum Kee Pure Black Sesame Oil 1 1/2 tsp
- Lee Kum Kee Premium Chicken Bouillon Powder 1/2 tsp
Made with
Lee Kum Kee products
How to make it
-
Cook bean vermicelli sheet in boiling water according to packet instructions or until tender. Rinse with iced water and drain.
-
Put cooked chicken, cucumber, carrot on the top of bean vermicelli, then keep cool in refrigerator.
-
Pour over marinade and sesame, then mix well. Serve cold.
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