Noodles
by CookWhatHK0 saved
Hong Kong Style Luncheon Meat and Egg Noodles tops a bowl of instant noodles with pan-fried Spam, a sunny-side-up egg and crisp lettuce.
Cut the luncheon meat into 0.5 cm thick slices. Pan-fry two slices in a little oil until golden on both sides, then set aside.
餐肉切成 0.5 厘米厚片，取兩片下少許油煎至兩面金黃，盛起備用。
Next, fry the egg sunny-side up; cook it to your liking. Hong Kongers love a sunny-side-up egg with cooked white and runny yolk.
接著煎雞蛋，煎單面即可，生熟程度按個人喜好；港人愛煎成太陽蛋（蛋白熟、蛋黃流心）。
Bring water to a boil in a pot, add the noodles and part of the seasoning packet, and cook for about 3 minutes.
煲滾水，放入麵餅，加入部分調味包，煮約 3 分鐘。
Transfer the noodles to a bowl and top with lettuce, luncheon meat and the egg. Serve.
將麵盛入碗中，放上生菜、餐肉、雞蛋即成。
