Grilled Vegetable Vermicelli Noodles | Lee Kum Kee

Name: Grilled Vegetable Vermicelli Noodles | Lee Kum Kee
Ingredients: 200g vermicelli noodles; 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce; 1 aubergine, thinly sliced into rounds; 1 mixed bag of peppers (red, yellow and green), sliced; 250g shitake mushrooms, larger ones torn; Drizzle of vegetable oil; 40g cashew nuts, toasted and roughly chopped; a handful of coriander; Lee Kum Kee Chiu Chow Chilli Oil, to serve; 1 lime, cut into wedges, to serve (optional); 3 Tbsp Lee Kum Kee Premium Oyster Sauce; 2 Tbsp Lee Kum Kee Chilli Garlic Sauce; 1 Tbsp Lee Kum Kee Pure Sesame Oil

uk.lkk.com

Fire up the grill for these delicious Vegetable Vermicelli Noodles! This dish combines bbq grilled veg with light and springy vermicelli noodles for a healthy bbq twist.

Keywords

with
vegetables
this
noodles
some
can
are
steak
you
dish
packed
bbq
through
once
swap
turn
aubergine
like
peppers
cooked

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at uk.lkk.com.

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