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.
01Ingredients
- 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)
Nutrition (per serving)502kcal
- Protein16.5g
- Carbs48g
- Fat25.5g
Fiber 1.5 gSodium 1285 mg
02Steps
- 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.
- 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.
- 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.
- 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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