Hong Kong Style Instant Noodles

Serves 1

  • 1 packet of Nissin chu qian yi ding instant noodles 出前一丁
  • Soup broth (or use the packet seasonings) plus the sesame oil sachet
  • 1 to 2 ham slices or 3 slices luncheon meat
  • 1 egg
  • some oil
  • 1 small bunch of baby bok choy 小白菜
  • chopped spring onions (garnishing)

Crack the egg without breaking the yolk into a small bowl. Heat up a wok and grease it with oil. To cook perfect sunny side egg, carefully pour the egg into the wok, and try to position the yolk in the middle surrounded by the egg white. After about two minutes, loosen the edges a bit, and let the egg cook for a few more minutes till the yolk is about half cooked. Carefully remove from pan and set aside.

Cook baby bok choy in boiling water for about 30 seconds. Set aside.

Cook the instant noodles in boiling water. Drain and set aside. Discard water.

Pan fry the luncheon meat slices for a few minutes each side till crisp. If using ham slices, just heat up both sides for a while. Set aside.

To assemble, add your own soup broth plus the sesame oil seasoning. What I did was I added the packet seasonings on top of the noodles, pour boiling water over and stir to mix it in. Then I added the sesame oil, and assembled the meat, veggies and sunny egg on top. Garnish with some spring onions.

 
(Source: noobcook.com)

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