← Nouns Cooking · Chinese

Ingredients

• 150 g macaroni
• 800 ml chicken stock
• 100 g sliced ham, cut into strips
• 2 Eggs
• 2 tbsp frozen peas or mixed vegetables (optional)
• 1 tbsp Vegetable oil
• ¼ tsp White pepper
• Salt
• 1 Spring onion, sliced

Method

1. Cook the macaroni in boiling salted water for 1–2 min longer than the packet says, until very soft as in Hong Kong cafés. Drain and rinse briefly.
2. Meanwhile bring the stock to a simmer, add the ham and peas and simmer for 2 min. Season with white pepper and salt.
3. Fry the eggs in the oil over medium heat for 2–3 min, until the whites are set and the edges crisp but the yolks still runny.
4. Divide the macaroni between two bowls, ladle over the hot soup and ham, top each with an egg and spring onion and serve, ideally with a cup of milk tea.

Tips

• Swap the ham for leftover char siu, shredded chicken or luncheon meat, all popular in Hong Kong.
• Contains wheat and egg.

Sources

Written in our own words after cross-checking these recipes:

Taste of Asian Food NoobCook Christie at Home