Cheat Treat Instant Noodles With Canned Pork Leg

Canned Pork Leg Maggie Mee 3

Canned Pork Leg Maggie Mee 2

Seeing canned pork legs never fails to remind me of the day when I got married. My parents received many cans of Narcissus brand pork leg as betrothal gifts from my in-laws, together with gifts of money and such. At that time, I remember thinking to myself that I’ve never seen more cans of pork leg in my life, except perhaps at the local supermarkets. What a way to valuate their daughter – using cans of pork leg!

Well, it is already more than ten years gone and I still think of this whenever I open up a can of pork leg. I’m no longer feeling sour about the way exchanges were made during traditional wedding customs; in fact, I have come to acknowledge that it is indeed important to have your house well-stocked with several cans of pork leg, especially when you have run out of ideas and energy to cook anything effortful for your weekend meals.

So, here is a recipe for the lazy you and me that turns plain noodles into a plate of sinfully yummy but easy-to-do dish. Add in some leafy vegetables while you do so and enjoy it while it’s piping hot. I’m sure you’ll love biting into the noodles as much as I do.


  • Koka plain instant noodle: 1 slice
  • Rice vermicelli (bee hoon): 1 slice
  • Canned pork leg: 1 can
  • Oil: 1 tbsp
  • Onion: 1/2, finely chopped
  • Chye sim: 1 pack (120g)


  1. Place instant noodle and bee hoon into a pot with boiling water.
  2. Once noodles are cooked, drain water.
  3. Pour gravy of canned pork leg into noodles. Stir to coat evenly to prevent sticking. Set aside.
  4. Heat oil in wok. Stir-fry onions till soft.
  5. Add chye sim. Stir-fry for another min.
  6. Add in noodles. Stir to mix evenly.
  7. Serve immediately.

Canned Pork Leg Maggie Mee

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