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Combo Pack Includes:

1 pkt Rose Rice Stick 10mm 375g

1 pkt Mai Mai Lup Chong Chinese Sausage Pork 375g

1 pkt Yuen Chun Sauce for Char Kuey Teow 80g


Note: From this combo kit, you can repeat the recipe below up to 4 times.

Prep Time: 20 mins / Cook Time: 10 mins / Serves: 2-4 persons

Rice Stick Soaking Time: 40-60 minutes



500g rice stick

200g bean sprouts

50g chives, cut into 3-4 cm lengths

20 pieces sliced fish cakes

8 raw prawn cutlets

5 cloves garlic, chopped

3 eggs, beaten

2 tbsp cooking oil

1 lup chong, thinly sliced



  1. Soak the noodles in room temperature water (not more than 30°C) for 40-60 minutes, or until soft before cooking.
  2. Heat oil in a wok or large frying pan. Add chopped garlic and stir-fry until aromatic.
  3. Add sliced lup chong and stir-fry until half cooked. Add fish cakes and prawns, stir-fry until half cooked, then add bean sprouts and chives. Stir-fry until prawns are fully cooked.
  4. Add the soaked rice noodles, Yuen Chun Sauce for Char Kuey Teow, and water. Stir-fry until almost dry.
  5. Add beaten eggs and toss with the noodles until fully cooked.
  6. Serve hot and enjoy!

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