• PREP: 15M
  • COOK: 10M


  • WORLDFOODS Malaysian Mee Mamak Noodle Sauce 150 ml
  • Chicken fillets, bite-sized pieces 50 g
  • Rice Vermicelli; soak in water until softened 120 g
  • Vegetable Oil 2 tbsp
  • Beansprout 20 g
  • Spring Onion, chopped 2.5 cm length 20 g
  • Boiled Egg cut half, Sprig Onion, and Beansprout for garnishing


  1. Heat vegetable oil in a wok, add chicken and stir-fry until cooked.
  2. Add in WORLDFOODS Malaysian Mee Mamak Noodle Sauce and rice vermicelli. Mix well.
  3. Scatter beansprout and spring onion into a wok and stir another 1 minute.
  4. Garnish with boiled egg, fresh spring onion and beansprout before serve.
Note: You may substitute rice vermicelli with yellow noodle.