Instant Noodles with Luncheon Meat and Fried Egg 餐蛋麵

A quintessential Hong Kong comfort food, this dish features springy instant noodles in a savoury broth, topped with pan-fried luncheon meat and a perfectly sunny-side-up fried egg. It's a quick, satisfying, and nostalgic meal often enjoyed at Cha Chaan Tengs.

Nutrition (per serving)

Ingredients

• 1 pack instant noodles with seasoning
• 2 slices luncheon meat
• 1 large egg
• 2 cups water
• 1 tbsp cooking oil
• 1 tsp chopped green onion (for garnish)

Steps

1. Prepare luncheon meat: Slice luncheon meat into desired thickness. Heat cooking oil in a non-stick pan over medium heat. Fry luncheon meat slices for 2-3 minutes per side, until golden brown and slightly crispy. Remove and set aside.
2. Fry egg: Add remaining cooking oil to the same pan. Crack the egg into the pan. Fry for 2-3 minutes for a sunny-side-up egg with a runny yolk, or longer for a firmer yolk. Remove and set aside.
3. Cook instant noodles: In a small pot, bring water to a boil. Add the instant noodles and cook according to package instructions (usually 2-3 minutes). Stir in the seasoning packet(s) that came with the noodles.
4. Assemble and serve: Pour the cooked noodles and broth into a serving bowl. Arrange the fried luncheon meat slices and fried egg on top. Garnish with chopped green onion. Serve immediately.

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