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140 g Vermicelli (bihun), soaked
70 g Glass noodle, soaked
30 g Chicken meat, shredded
50 g Carrot, cut into julienne strips
2 Soaked mushroom, shredded
8 Small prawn, shelled and halved
1 clove Garlic, chopped
½ tsp Chopped ginger
2 tbsp Sesame oil
1 tbsp Oil
Seasonings: combined
1 tbsp Oyster sauce
2 tbsp Light soy sauce
1 tsp TUMIX® Chicken Stock Seasoning
1/8 tsp AJI-SHIO® Flavoured Pepper
A little Dark soy sauce, for colour
½ tsp Sugar to taste
200ml/just enough Water
1 tbsp Chopped spring onion
1 tsp Sliced chilli
  1. Heat oil and 1 tbsp sesame oil in a wok. Add garlic and ginger, fry till fragrant. Add chicken, carrot, mushroom and combined seasonings.
  2. Add vermicelli and stir-fry well. Cover and simmer for a while.
  3. Add prawns, glass noodle and remaining sesame oil. Toss to combine.
  4. Fry briefly then dish out to serve with garnishing.

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