Best Nissin Demae Iccho Sesame Oil Ramen Recipe (Hong Kong Style)

The Ultimate Hong Kong-Style Nissin Demae Iccho Sesame Oil Ramen Recipe

Name: The Ultimate Hong Kong-Style Nissin Demae Iccho Sesame Oil Ramen Recipe
Prep time: 3 min
Cook time: 5 min
Yield: 1 serving
Ingredients: 1 pack Nissin Demae Iccho 100% Hokkaido Wheat Ramen (Sesame Oil Flavor); 450 ml Water; 1 large Egg; 2 slices MaLing Luncheon Meat (or spam); 1 head Shanghainese Bok Choy (halved lengthwise); 1 tbsp Fresh Green Scallions (chopped); 1 tsp Cooking Oil (for searing)

When it comes to ultimate Hong Kong comfort food, Nissin Demae Iccho (出前一丁) Sesame Oil Flavor sits right at the top of the throne. It’s the undisputed classic of Hong Kong instant noodles, world-famous for its aromatic sesame oil packet and springy noodles.

While a plain bowl hits the spot late at night, turning it into a rich, Cha Chaan Teng-style meal takes just 5 minutes. If you are using the Nissin Demae Iccho 100% Hokkaido Wheat Flour Edition, the premium noodle texture — firm, elastic, and remarkably close to fresh ramen—deserves toppings that match its quality.

Here is the quintessential Hong Kong recipe: Nissin Sesame Oil Ramen with a runny sunny-side-up egg, crispy MaLing luncheon meat, pan-charred Shanghainese bok choy, and chopped scallions.

Recipe Overview

Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 1

Ingredients

1 pack Nissin Demae Iccho 100% Hokkaido Wheat Ramen (Sesame Oil Flavor)
450 ml Water
1 large Egg
2 slices MaLing Luncheon Meat (or spam)
1 head Shanghainese Bok Choy (halved lengthwise)
1 tbsp Fresh Green Scallions (chopped)
1 tsp Cooking Oil (for searing)

Essential Cookware

1 Non-Stick Frying Pan (for toppings)
1 Single-Serve Claypot or Small Soup Pot

Step-by-Step Cooking Instructions

Step 1: Pan-Fry the Toppings

Heat cooking oil in your frying pan over medium heat. Add the luncheon meat slices, halved Shanghainese bok choy (cut-side down), and crack the egg into the pan.

Fry until the luncheon meat develops a golden-crispy crust on both sides, the bok choy is lightly charred, and the egg white is set with a runny yolk. Remove from heat and set aside.

Step 2: Boil the Noodles and Broth

In your claypot or small soup pot, bring 450 ml of water to a rolling boil. Stir in the soup powder packet from the ramen package.

Add the Hokkaido wheat noodles and cook for exactly 3 minutes for an authentic al dente texture.

Step 3: Assemble and Serve

Turn off the heat. Pour in the signature sesame oil packet from the package and stir gently.

Top the noodles with your crispy luncheon meat, charred bok choy, and sunny-side-up egg. Finish with a generous sprinkle of chopped scallions. Serve piping hot in the claypot!

Pro-Tips to Make Instant Ramen Taste Better

Break the Egg Yolk into the Soup: Swirling the soft egg yolk directly into the hot sesame broth creates a velvety, rich soup base that coats every noodle strand.
Why MaLing Brand Matters: For genuine Hong Kong flavor, MaLing canned pork luncheon meat provides the authentic salt balance and crisps up significantly better than standard canned meats.
Cook in a Claypot: Cooking and serving directly in a single-person claypot retains heat far longer, keeping your soup scalding hot throughout your meal.

Alrighty! That’s how you dress up the classic Nissin Demae Iccho Sesame Oil Ramen into an authentic Hong Kong Cha Chaan Teng style bowl in just 8 minutes! Give this comforting recipe a try and show us your creation—don't forget to tag us @thehongkongfoodies.