400g Rice noodle, cooked or 200g dried rice noodles
200g Chicken breast, cut into pieces
60g Carrot, shredded
40g Onion, shredded
60g Baby corn, halved
1 Tbsp Oil
Marinade1 Tbsp Lee Kum Kee Premium Oyster Sauce
Soup Base1 pack Lee Kum Kee Satay Soup Base
1.2L Hot Water
1.Marinate the chicken and set aside for 10 mins.
2.Heat up the oil in a pan with medium heat, sauté the chicken until cooked.
3.Add all vegetables and stir-fry for 2 mins.
4.Bring 1.2 L water with Soup Base to boil, add the rice noodles to cook for 2 mins or as per packaging instruction. Take out the noodles and split into serving bowls.
5.Add chicken stir-fry on top of rice noodles, top with the boiling soup and ready to serve.