85min 4 ppl
Fishball Noodles
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 22g
Carbs 50g
Fats 14g
About this dish
A light hawker classic: egg noodles tossed in soy, sesame and chilli oil, topped with bouncy fishballs, fish cake and blanched Chinese broccoli.
Allergy Info
Gluten, Eggs, Soya, Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chinese broccoli200 g
- Spring onionssliced2 stalks
Fish & Seafood
- Fish balls12 whole
- Fish cakessliced100 g
Tins & Jars
- Fish stock800 ml
Dried Goods
- Egg noodles400 g
- Crispy fried shallots2 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
- Sesame Oil1 tbsp
- Chilli oil1 tbsp
- Rice vinegar1 tbsp
Utensils
- Large saucepan
- Saucepan
- Mixing bowl
- Ladle
Method
1
Bring the fish stock to a simmer in a saucepan and blanch the Chinese broccoli for 2 minutes until just tender, then lift out and set aside.
Approx. 4 minutes
2
Add the fish balls and sliced fish cake to the simmering stock and poach for 4 minutes until heated through and floating.
Approx. 5 minutes
3
Bring a separate pan of water to the boil and cook the egg noodles for 2 minutes until just tender, then drain.
Approx. 3 minutes
4
Toss the drained noodles with the light soy sauce, sesame oil, chilli oil and rice vinegar in a bowl.
Approx. 2 minutes
5
Divide the seasoned noodles between bowls and top with the fish balls, fish cake and blanched Chinese broccoli.
Approx. 3 minutes
6
Ladle over a little of the hot stock, then scatter with the spring onions and crispy fried shallots to serve.
Approx. 3 minutes
