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Bean Vermicelli Sheet with XO Sauce

Preparation Time:   10  (mins)
Cooking Time:   3  (mins)
Cooking Method:   Boil
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Bean vermicelli sheets 300 g [dried]
Bean sprouts 120 g
Celery 40 g [shredded]
Carrot (s) 40 g [shredded]
Ham 20 g [shredded]


XO Sauce(Regular) 3 tsp
Pure sesame oil 1 tsp
Fried sesame seeds 1/2 tsp

  1. Cook bean sprouts in salted water. Drain and let cool. Set aside.
  2. Soak dried bean vermicelli sheet in water until soft. Cut into strips. Cook in boiling water for 1 1/2 minutes. Take out and soak in iced water to cool. Drain. (Can also chill bean vermicelli strips in refrigerator for 15 minutes.)
  3. Put bean sprouts, shredded celery, carrot and ham on a serving plate. Top with bean vermicelli strips. Stir in seasoning mix and serve.

    Note: The XO sauce should be oil drained, and it can be replaced by XO Sauce( Extra Hot ).
               This recipe is provided by Dragon King Restaurant - Chef Wong Wing Chiee.

Tag: Bean Vermicelli Sheet, XO Sauce

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