5 Ways To Zhng Up Your Instant Noodles With Just Luncheon Meat, Tomatoes, Scallions, Eggs And Cheese

17th November 2020

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Zhng-ed up instant noodles with just five ingredients

The Circuit Breaker is a thing of the past, but the work-from-home situation is still a reality for most of us. For those who are spending way too much money on food delivery apps, here are five foolproof ways you can bedazzle your instant noodles with five simple ingredients—luncheon meat, tomatoes, scallions, eggs, and cheese!

These five common ingredients, along with our favourite 出前一丁 (Chu Qian Yi Ding) Instant Noodle flavours, are more than enough for us to play around and create five different, yet equally delicious dishes. We love how versatile their Sesame Oil Flavour and Chicken Flavour are. Thanks to the new and improved version, each packet now contains springy noodles, a sachet of seasoning, and an extra serving of newly enhanced aromatic sesame oil.

1. Ramen with Hanjuku Eggs and Luncheon Meat Chashu

There’s no need to splash the cash by purchasing expensive instant tonkotsu ramen from atas supermarkets. You can simply recreate your own homemade Ramen with Hanjuku Eggs and Luncheon Meat Chashu with Chu Qian Yi Ding Instant Noodles.

Springy al dente noodles along with a rich broth from Chu Qian Yi Ding Chicken Flavour Instant Noodles already make for a soul-warming meal. But for more Japanese #feels, we recommend adding a pop of savoury and creamy ramen eggs, as well as seared luncheon meat, replicating chashu slices.

Here’s a shortcut to whipping up delicious hanjuku eggs and luncheon meat chashu: flavour soft-boiled eggs and luncheon meat with oil, soya sauce, mirin, sugar, water, scallions, and a dash of chicken seasoning from a second packet of Chu Qian Yi Ding Chicken Flavour Instant Noodles, and leave them to marinate overnight.

Yield: Serves 2

Cooking time: 20 minutes

Ingredients:
Water for boiling
2 eggs

1 tbsp vegetable oil
½ cup dark soya sauce
½ cup mirin
¼ cup sugar
2 cups water
2 scallions, roughly chopped
1 seasoning packet from Chu Qian Yi Ding Chicken Flavour Instant Noodles
1 can luncheon meat, sliced in half
2 cups water
2 packets Chu Qian Yi Ding Chicken Flavour Instant Noodles

Directions:

Bring a pot of water to a boil. Add eggs into the pot, submerged fully in the water, and cook for 6 minutes.
At the same time, combine oil, soya sauce, mirin, sugar, water, scallions, Chu Qian Yi Ding seasoning, and luncheon meat in a pot and cook for 5 minutes over medium heat.
When the eggs are cooked, place them into ice water. Remove the shells after 6 minutes.
Place the eggs, luncheon meat, and cooking sauce in a container after they are cooled and leave it to stand overnight.
Slice the luncheon meat into thin slices and lightly sear them on an oiled pan on medium heat.
Cut the eggs in half, and serve everything with a bowl of Chu Qian Yi Ding Chicken Flavour Instant Noodles.

2. One-Pan Stir-fried Noodles

Every Chu Qian Yi Ding instant noodle packet comes with a sachet of sesame oil, garlic and onion-flavoured oil, or chilli oil, depending on the flavour. Their Sesame Oil Flavour Instant Noodle boasts a newly-enhanced sesame oil that I personally find shines best when drizzled last on a bowl of One-Pan Stir-fried Noodles.

My favourite kind of dish to cook during the one-hour lunchtime crunch time would be anything that requires the least amount of washing. This one-pan dry-toss noodle recipe is not only fuss-free, but it is also a flavour bomb of sweet dark soya sauce, savoury luncheon meat, fragrant scallions, and aromatic sesame oil.

Yield: Serves 1

Cooking time: 10 minutes

Ingredients:
1 packet Chu Qian Yi Ding Sesame Oil Flavour Instant Noodles
Water for boiling the noodles
2 tbsp vegetable oil
1 tbsp dark soya sauce
1 cup luncheon meat, diced
2 eggs, beaten
½ cup scallions, finely chopped

Directions:

Cook the instant noodles in boiling water till al dente, without adding the seasoning. Drain away all the water.
Using the same pan on medium heat, add oil, dark soya sauce, half a packet of Chu Qian Yi Ding seasoning, and toss till well mixed.
Push the noodles to the side of the pan, leaving a well in the middle of the pan. Pan-fry the diced luncheon meat in the middle, and toss everything together when they turn golden-brown on the sides.
Push everything to the side of the pan again, and cook the eggs in the centre. Break the eggs into bits and toss till well mixed.
Add chopped scallions and Chu Qian Yi Ding sesame oil, and toss till well mixed. Serve.

3. Hong Kong Tomato Noodles

Hong Kong Tomato Noodles is a hidden trump card I use when I’m trying to impress people on a tight budget. This emblematic Hong Kong street food is surprisingly easy to make, yet it tastes like it was painstakingly cooked over long hours to tease the essence out of a bunch of ingredients on low heat, for a robustly flavoured broth.

Using fresh, juicy, and appetisingly tart tomatoes are the key component to the dish, as it brings Chu Qian Yi Ding Sesame Oil Flavour Instant Noodles another level up on the umami scale. Be sure to cook the tomato chunks till sufficiently soft, adding slurpilicious textures to each spoonful of soup.

Yield: Serves 1

Cooking time: 15 minutes

Ingredients:
1 tbsp vegetable oil
1 scallion, roughly chopped
2 tomatoes, diced in huge chunks
2 cups water
1 packet Chu Qian Yi Ding Sesame Oil Flavour Instant Noodles

1 tbsp vegetable oil
2 eggs, beaten

Directions:

Heat oil in a pot over low heat and fry the scallion until it turns slightly brown on the edges.
Add the tomatoes and simmer until soft.
Pour water, noodles, Chu Qian Yi Ding seasoning, and Chu Qian Yi Ding sesame oil into the pot and cook over medium heat.
Heat vegetable oil on a separate pan on low heat, and beaten eggs.
Gently cook the eggs by pushing the edges to the centre to form large curds. Remove the pan from the heat after 10 seconds or when no liquid eggs remain.
Transfer the tomato noodles to a bowl and place the eggs on top. Serve immediately.

4. Hong Kong Spam and Egg Noodles

Riding on the Hong Kong wave, here’s another dish to trigger the wanderlust in you. Found without-fail in every cha chaan teng around the city, this Hong Kong Spam and Egg Noodles might be iconic, but it is definitely not the dish to order when you’re dining out—thanks to how easy it is to recreate at home.

Done in three steps under 10 minutes, this bowl of noodles is best cooked with Chu Qian Yi Ding Chicken Flavour Instant Noodles. Other than a sunny side up egg, don’t forget to pan-fry the luncheon meat slices till golden-brown for added crunch.

Yield: Serves 1

Cooking time: 10 minutes

Ingredients:
1 tbsp vegetable oil
1 egg
½ can luncheon meat, sliced
2 cups water
1 packet Chu Qian Yi Ding Chicken Flavour Instant Noodles

Directions:

In a frying pan on medium heat, add the Chu Qian Yi Ding sesame oil followed by luncheon meat slices, and pan-fry until crispy. Remove and set aside.
Using the same frying pan, fry a sunny side up egg and set aside.
Boil water on medium heat and cook Chu Qian Yi Ding Chicken Flavour Instant Noodles for 3 minutes. Serve with luncheon meat and egg.

5. Cheese Omelette Noodles

If you’re looking for something really fun and different to cook on a whim, this Cheese Omelette Noodles recipe is a great option, especially for supper in the wee hours of the night. Savouriness from the combination of cheese and Chu Qian Yi Ding seasoning will quell any midnight hunger pangs, giving you energy as you attempt to meet tight work deadlines.

Make sure to cook the QQ Chu Qian Yi Ding noodles till al dente for the best bite. Just as eggs are used in burger patties as a binder, eggs are also used in this recipe to keep the springy noodles together. The end result is a substantially thick egg and carbs pancake that is crispy on the edges. Piled with melted stringy mozzarella cheese atop, each mouthful is quite simply moreish.

Yield: Serves 2

Cooking time: 10 minutes

Ingredients:
1 packet Chu Qian Yi Ding Chicken Flavour Instant Noodles
Water for boiling the noodles
3 eggs
½ cup cheese

Directions:

Cook the instant noodles in boiling water till al dente, without adding the seasoning. Drain away all the water.
Pat the noodles lightly with a paper towel to remove excess moisture.
Whisk the eggs with half a packet of Chu Qian Yi Ding seasoning till well combined.
Lightly oil a non-stick pan on low heat with the Chu Qian Yi Ding sesame oil provided. Add the noodles and use the back of a spatula to gently flatten and shape the noodles into a circle.
Let the noodles cook until they turn crispy on the bottom, and pour in the eggs followed by the cheese.
Cover the pan to let the cheese melt for 3 minutes and serve immediately.

Chu Qian Yi Ding instant noodles as a pantry staple

Available at major supermarkets, Chu Qian Yi Ding instant noodles ($2.55 for a pack of 5) are the quintessential pantry staple to have at home. Versatile and savoury with a shoyu-based broth dressed with sesame oil, they are what I think of with the mention of ‘comfort food in a jiffy’. With the addition of luncheon meat, tomatoes, scallions, eggs, cheese, along with these five recipes, WFH meals can be such a breeze.