Hong Kong Luncheon Meat Noodles (Chan Dan Min)

To CookBring water to the boil in a large saucepan. Blanch the bok choy for 30 secs, then transfer into a colander and run under cold water.Heat some oil in a pan over medium heat. Pan fry the sliced luncheon meat 2 mins each side, or until slightly browned. Remove and drain on paper towel.Wipe the pan, then heat some more oil. Cook the eggs sunny side up, then remove from pan and set aside.Prepare the instant noodles as per packet instructions. To serve, top the noodles with blanched bok choy, cooked luncheon meat and sunny side up egg. Drizzle over some sesame oil, and enjoy.