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Ingredients 
- Yeo’s Rice Vermicelli - 100g
- Chicken Breast, Sliced - 40g
- King Prawns, De-shelled - 2
- Tofu, Deep-fried, Cut into Half - 2
- Long Bean, Diced - 40g
- Bean Sprouts - 30g
Seasonings:
- Yeo’s Laksa Paste - 90g
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Method
Step 1: Soften Yeo’s Rice Vermicelli in boiled water, drain well and set aside
Step 2: Add Chicken, long bean, tofu and Yeo's Laksa Paste into 300ml boiling water, stir well and bring to boil.
Step 3: Stir through and simmer till chicken is cooked and add prawns, bean sprouts and noodles, serve hot.