Braised Rice Vermicelli with Pickled Leaf Mustard and Shredded beef l Recipes l Lee Kum Kee Home | H

Name: Braised Rice Vermicelli with Pickled Leaf Mustard and Shredded beef l Recipes l Lee Kum Kee Home | H
Ingredients: Dried Rice Vermicelli 240g; Shredded Beef 160g; Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Pickled Leaf Mustard 1 pouch; Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Drilled Chilli 1 pouch; Bean Sprouts 240g; A handful of Shredded Red Bell Peppers; Water 700ml; Lee Kum Kee Premium Oyster Sauce 2 tsp.; Potato Starch 1 tsp.; Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Sauce for Hot & Sour Fish 1 pouch; Lee Kum Kee Premium Chicken Bouillon Powder (No MSG Added) 2 tsp.; Lee Kum Kee Premium Dark Soy Sauce 2 tsp.; Sugar 2 tsp.

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Ingredients

Dried Rice Vermicelli 240g
Shredded Beef 160g
Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Pickled Leaf Mustard 1 pouch
Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Drilled Chilli 1 pouch
Bean Sprouts 240g
A handful of Shredded Red Bell Peppers
Water 700ml
Lee Kum Kee Premium Oyster Sauce 2 tsp.
Potato Starch 1 tsp.
Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Sauce for Hot & Sour Fish 1 pouch
Lee Kum Kee Premium Chicken Bouillon Powder (No MSG Added) 2 tsp.
Lee Kum Kee Premium Dark Soy Sauce 2 tsp.
Sugar 2 tsp.