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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