港式餐蛋麵

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.

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.

Bring water to a boil in a pot, add the noodles and part of the seasoning packet, and cook for about 3 minutes.

Transfer the noodles to a bowl and top with lettuce, luncheon meat and the egg. Serve.