Hong Kong Style Fried Instant Noodles with Luncheon Meat and Egg

Wash 200g napa cabbage clean. Slice the tough stems into thick strips and the tender leaves into thin shreds. Soak in water, rinse clean, and drain well.

Peel and crush 1 clove of garlic, then mince finely. Peel 3 shallots and cut into thin slices. Place together on a plate for later use.

Poke 2 to 3 small holes in the bottom of the luncheon meat can with scissors to release vacuum. Pull open the lid, invert, and tap out the whole block. Cut half into 4 thick slices and the other half into thin strips.

In a small bowl, combine 1 tbsp dark soy sauce, 1 tsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp sugar, and 1/2 tsp black pepper. Stir well and set aside.

Heat wok over high heat; simultaneously bring 1000ml water to a rolling boil in an adjacent pot.

Pour 1 tbsp cooking oil into the smoking hot wok. Crack 1 egg into the hot oil and fry over high heat until the egg white edges are crispy and golden-brown, keeping the yolk runny. Remove to a plate.

Place the 4 thick luncheon meat slices into the wok with remaining oil. Sear over medium heat until both sides are golden brown and crisp, releasing rendered fat. Remove and set aside.

Add the cut luncheon meat strips into the wok. Fry over medium heat until golden brown and crispy on all sides. Remove strips, leaving the flavored oil in the wok.

Add the drained napa cabbage strips into the pot of rolling boiling water. Blanch for about 20 seconds until softened and vibrant green. Scoop out with a mesh skimmer and drain off all water.

Drop 1 instant noodle cake into the boiling water. Parboil over high heat for about 30 seconds until slightly loosened but still firm (al dente). Immediately scoop out and drain thoroughly.

Set wok to low heat, add shallot slices and minced garlic, sauté until fragrant. Add the drained instant noodles, spread out, and turn to medium heat. Pan-sear for about 1 minute, flipping once, so the noodles absorb oil and turn dry and aromatic.

Add the crispy luncheon meat strips and drained napa cabbage into the wok. Re-stir and pour the prepared dark soy sauce mixture over the noodles. Stir-fry rapidly over medium heat using chopsticks and spatula until noodles are evenly coated. Turn to high heat, spread noodles out to sear and build smoky wok hei until noodles are dry and fragrant.

Turn off heat. Transfer the stir-fried noodles onto a large serving plate. Top with remaining cabbage, arrange the 4 thick pan-fried luncheon meat slices around the edge, place the crispy sunny-side-up egg on top, and sprinkle a pinch of black pepper to finish.