Ingredients: corn starch, rice, water

Shelf life: 3 years below room temperature.

Store in a cool and dry place, avoid direct sunlight.

Taiwanese fried rice noodles:

1. Heat up the pan and add cooking oil, saute shallots until fragrant, add carrots, onions, and broccoli, continue to stir fry.

2. Add luncheon meat, mushrooms, etc. and continue to stir fry.

3. When the rice noodles are almost cooked, drain the rice noodles and put them in the pan and stir fry together.

4. Add a little salt and soy sauce to taste, sprinkle some chives and coriander before serving.