Loading...

Bring a pot of water to a rolling boil. Carefully place the 3 packs of instant noodles into the boiling water.

Cook the instant noodles for 3 minutes. After 3 minutes, use chopsticks to gently separate the noodles, ensuring they are not clumping together. Drain the noodles and set aside.

Heat a wok over high heat and add a small amount of oil. Crack the 4 eggs directly into the hot wok. Continuously stir the eggs with a spatula or chopsticks until they are well cooked and form hard-scrambled pieces.

Add the chopped red chili pepper, sliced onion, chopped garlic, sliced luncheon meat, bok choy, bean sprouts, and shredded carrot to the wok with the scrambled eggs.

Stir-fry all the ingredients over high heat, continuously tossing and stirring, until the vegetables begin to soften, about 2-3 minutes.

Add the cooked and drained instant noodles to the wok with the stir-fried ingredients.

Season the noodles and vegetables with salt, chicken bouillon, light soy sauce, and dark soy sauce.

Using a single hand (or two for better control), vigorously mix and stir-fry everything together over high heat. Continue to toss and stir until all ingredients are evenly coated with the seasonings and heated through, about 2 minutes.

Sprinkle the chopped green onion over the noodles just before serving.

Dish up the instant noodles onto serving plates and serve immediately.


Bring a pot of water to a rolling boil. Carefully place the 3 packs of instant noodles into the boiling water.

Cook the instant noodles for 3 minutes. After 3 minutes, use chopsticks to gently separate the noodles, ensuring they are not clumping together. Drain the noodles and set aside.

Heat a wok over high heat and add a small amount of oil. Crack the 4 eggs directly into the hot wok. Continuously stir the eggs with a spatula or chopsticks until they are well cooked and form hard-scrambled pieces.

Add the chopped red chili pepper, sliced onion, chopped garlic, sliced luncheon meat, bok choy, bean sprouts, and shredded carrot to the wok with the scrambled eggs.

Stir-fry all the ingredients over high heat, continuously tossing and stirring, until the vegetables begin to soften, about 2-3 minutes.

Add the cooked and drained instant noodles to the wok with the stir-fried ingredients.

Season the noodles and vegetables with salt, chicken bouillon, light soy sauce, and dark soy sauce.

Using a single hand (or two for better control), vigorously mix and stir-fry everything together over high heat. Continue to toss and stir until all ingredients are evenly coated with the seasonings and heated through, about 2 minutes.

Sprinkle the chopped green onion over the noodles just before serving.

Dish up the instant noodles onto serving plates and serve immediately.
