1. Cut the luncheon meat into 0.5 cm thick slices, put two slices in a frying pan and fry them in a little oil until both sides are golden, and take them out for later use;

2. Then fry the eggs, single-sided, old and tender. According to personal preference, Hong Kong people like to fry them single-sided (cooked egg whites and raw egg yolks);

3. Put water in the pot, put the noodles in the water, put some seasoning packets and cook for about 3 minutes;

4. Pour the noodles into the noodle bowl and add lettuce, lunch meat and eggs.