Hong Kong Style Cheese Instant Noodles with Spam & Fried Egg

Pour 1 tbsp cooking oil into a small pan, heat over medium heat until hot and runny. Turn off the heat and slowly pour the hot oil into a small bowl containing 1 tbsp flour. Stir thoroughly with a spoon until a smooth, lump-free roux forms.

Pour 236 ml fresh milk into a saucepan, heat over medium-low heat until steaming. Add 2 cheese slices and stir continuously with a spatula until fully melted. Season with 0.5 tsp salt and 0.25 tsp black pepper, then pour in the prepared roux. Keep stirring over heat until the sauce simmers, thickens, and smoothly coats the spatula, then remove from heat.

Open 100g canned luncheon meat. Pierce a small hole at the bottom of the can with a can opener to release vacuum, then tap out the meat whole. Place on a cutting board and cut into thick slices and strips.

Pour 1 tbsp cooking oil into a skillet over medium heat. Place luncheon meat in the pan and sear undisturbed until the bottom forms a golden crispy crust. Simultaneously crack 1 egg into a side pan for a sunny-side-up egg. Flip Spam to sear until golden on both sides. Once the egg white sets with a runny yolk, sprinkle with 0.25 tsp black pepper, then remove both from heat.

Bring 800 ml water to a rapid boil in a pot over high heat. Add 1 pack Demae Icchio noodle block and boil for 3 minutes (do not add the flavor seasoning packet). Once the noodles are loosened and al dente, pour into a strainer to drain thoroughly.

Place the drained instant noodles into a serving bowl. Neat arrange the seared Spam strips on top, then slide the sunny-side-up egg over the noodles. Finally, pour the warm, thick cheese sauce generously over the egg and noodles. Serve hot with a fork!