Rice vermicelli with black bean chicken

Black bean sauce is always a winner so this speedy supper will be a family favourite.

Serves: 2

Preparation time:  15 minutes

Cooking time:  10 minutes

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You will need

  • 75g dried rice vermicelli noodles
  • 255g chicken breast, cut into strips
  • 50g onion, sliced
  • 40g carrot, cut into sticks
  • 1 tablespoon vegetable oil
  • 1 tablespoon Lee Kum Kee Black Bean Sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Lee Kum Kee Oyster Sauce
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Recipe Information

Step by step guide to making Rice vermicelli with black bean chicken

  1. Soak the rice vermicelli in warm water for 15 minutes until separated and soft, drain and set aside.
  2. Mix 1 tablespoon Lee Kum Kee Black Bean Sauce and 1 teaspoon sesame oil for marinating.
  3. Mix the chicken with the marinade and set aside for 15 minutes.
  4. To cook the dish, heat a wok and add the oil, stir fry the chicken for 3-4 minutes, add the onion and carrot and cook a further 2 minutes.
  5. Add the rice vermicelli and oyster Sauce and toss together for 2 minutes until heated through.

*All information included in this recipe has been provided by Lee Kum Kee.

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Nutritional information for Rice vermicelli with black bean chicken

Nutritional information for Rice vermicelli with black bean chicken

Nutrition type per serving
Calories 431 kcal
Total Fat 10g
Saturated Fat 1.8g
Salt 1.4g
Sugar 25.1g

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