I love the Hong Kong breakfast of macaroni soup noodles, served at inexpensive cha chaan tengs (tea cafes). The dish comes with various toppings, including a thin slice of ham (or a thicker slice of pan-fried canned luncheon meat, such as Spam) and a fried egg, in a monosodium glutamate-heavy broth.
My favourite version has thin slivers of pork cooked with zha choi (also known as zha cai), or Sichuan preserved mustard stem. It's even better with a fried egg, cooked so the yolk is still runny.
Most restaurants serve the noodles and toppings in a light broth flavoured with MSG. I use unsalted chicken broth, but because the pork and preserved vegetable are salty, it also works with plain water. Tell your guests to mix the toppings with the noodles so the liquid has plenty of flavour.
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