Cherry & Dennis Helper Habitat
Hong Kong Instant Noodles with Luncheon Meat and Egg
餐蛋公仔麵
Recipe overview
Springy instant noodles with browned luncheon meat, fried eggs and choy sum make a classic quick Hong Kong meal.
01
Ingredients
Main ingredients
- 4 instant noodle cakes
- 340 g, cut into 8 slices luncheon meat
- 4 eggs
- 200 g choy sum
- 2 spring onions
Soup seasoning
- 1.2 litres clear chicken stock
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
Pan-frying oil
- 1 tbsp cooking oil (for the luncheon meat and eggs)
02
Tools
- cutting board
- kitchen knife
- soup pot
- frying pan
- spatula
- colander
- soup bowls
03
Steps
Step 1
Prepare the toppings
Cut the luncheon meat into 8 slices; wash and trim the choy sum and slice the spring onions.
Step 2
Boil the broth
Combine all soup seasoning in a pot and bring to a full boil over medium heat.
Step 3
Cook the choy sum
Boil the choy sum in the broth for 2 minutes until bright and tender, then drain.
Step 4
Heat the frying pan
Heat the pan over medium for 1 minute and add half the oil.
Step 5
Brown the luncheon meat
Fry for 2 minutes per side until golden and hot through, then remove.
Step 6
Fry the eggs
Add the remaining oil and fry the eggs over medium-low until the whites set fully; cook yolks through for elderly people, young children, pregnant people or anyone immunocompromised.
Step 7
Add the noodle cakes
Put the noodle cakes into the boiling broth and press gently below the surface.
Step 8
Loosen the noodles
Cook about 2 minutes until the outside softens, then separate the strands gently.
Step 9
Finish the noodles
Cook another 30 to 60 seconds until just tender and springy; do not overcook.
Step 10
Divide noodles and broth
Divide the noodles among 4 soup bowls and ladle in the hot broth.
Step 11
Add the toppings
Top each bowl with 2 hot luncheon-meat slices, 1 fried egg and one-quarter of the choy sum.
Step 12
Garnish and serve
Scatter over spring onions, check the broth is still hot and serve immediately.
Common mistakes
- Slicing the luncheon meat too thin so it dries out.
- Starting in a cold pan so the meat does not brown.
- Overcooking the noodles until soft.
- Leaving transparent uncooked egg white.
Tips
Cook the broth, noodles and toppings separately to their best doneness and assemble only at the end so the noodles do not soften while the eggs cook.
