Hong Kong Luncheon Meat and Egg Instant Noodles
From the MolalaCook kitchen · 烘焙手記
Hong Kong Luncheon Meat and Egg Instant Noodles
港式餐蛋即食麵
Re-create a cha chaan teng bowl with springy instant noodles, two browned slices of luncheon meat and a fried egg.
▶ Watch the recipe
ToppingsLuncheon meat and egg
ServeHot
RecipeHong Kong Café Recipes
Ingredients5 listed
Video length3:36
Before you begin
Prepare the toppings first so the noodles reach the table hot. Brown the meat in one layer and let each side colour before turning it.
Method 做法
01
Brown the luncheon meat
Cut two slices of luncheon meat and fry in a pan until browned on both faces. Set aside while you cook the egg.
See this stage at 0:55 →
02
Fry the egg
Add a little oil to the pan if needed. Crack in the egg and fry until the white sets and the yolk reaches the doneness you prefer.
See this stage at 1:30 →
03
Cook and serve the noodles
Prepare the noodles and soup base following the instructions for your packet. Transfer the noodles and hot broth to a deep serving bowl. Lay the luncheon meat and fried egg on top and serve immediately.
See this stage at 2:40 →
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Watch & bake along
Hong Kong Luncheon Meat and Egg Instant Noodles
✦What order should I cook everything in?+
Cook the egg and luncheon meat before the noodles so the noodles do not soak in the broth while you finish frying.
Tools for this recipe
From the bake shop
Good Fortune Noodle Bowls
Bring the finished savoury dish to the table in a deep bowl.
From the bake shop
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
From the bake shop
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
From the bake shop
