Vermicelli Salad

• 100g YEO’S RICE VERMICELLI
• 100g Bean curd (1 piece)
• 1 Egg
• A bit of shredded Cucumber and Onion.

• 4 tbsp YEO’S SATAY SAUCE
• 1 tbsp Coconut Milk
• 1 tsp Honey.

1. Deep fry bean curd until slightly brown, then cut it into small pieces, boil egg and slice it, boil Rice Vermicelli, put everything onto a plate with cucumber and onion.
2. Mix and heat all the seasonings, pour it on top of the salad and the Rice Vermicelli.