Korma Vermicelli



  • 250g pack of Vermicelli Noodles

  • 1 Jar HFM Korma Sauce

  • 25 grams dried Shiitake Mushrooms

  • 250g Water chestnuts

  • 290g Bamboo Shoots

  • Sesame Seeds

  • 1 tsp Sesame Oil

  • Salt



  1. Place the vermicelli noodles into a large bowl or a pot, add boiling water and cover for 3 min, drain, season with salt and drizzle the sesame seeds .

  2. Place the shiitake mushrooms in boiling water and let soak for 5 min until soft, drain and slice into thin strips. Meanwhile, slice the water chestnuts into quarters.

  3. Place the shiitake mushrooms together with the korma sauce, bamboo shoots and water chestnuts, bring to the boil and then turn off.

  4. To serve, lay your vermicelli noodles into a bowl and top with the sauce. Garnish with sesame seeds