Ingredients Jump to Instructions ↓

  1. 150 g 90 g 50 g 90 g 1/2 pc

  2. 1 pc

  3. 3 tbsp

Instructions Jump to Ingredients ↑

  1. Cook rice vermicelli in boiling water according to packet instructions or until tender. Drain. Saute onion and shrimps in 2 tbsp oil until fragrant. Add roasted barbecue pork, carrot and stir-fry for about 2 minutes. Add rice vermicelli and Lee Kum Kee Curry Sauce. Stir well and heat through. Sprinkle with shredded egg sheet.


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