Flat Rice Noodles with Fish Balls

Name: Flat Rice Noodles with Fish Balls (Sup Kway Teow)
Cuisine: Malaysian
Ingredients: Bean sprouts 55 g (2 oz), tailed and blanched; Fish balls 30; Fish cakes 2, sliced; Chicken stock (see Note) 2.5 litres (80 fl oz / 10 cups); Anchovies (ikan bilis) 10–20 g, cleaned; Tientsin cabbage 4 Tbsp; Spring onion (scallion) 1, finely sliced; Light soy sauce 4 Tbsp; Fresh flat rice noodles 300 g (10½ oz), blanched and drained; Bird’s eye chillies (cili padi) 3, seeded and thinly sliced; Ground white pepper 2 tsp; Dried bean curd skin (foo pei) 1, halved; Crisp-fried shallots to sprinkle

Sup Kway Teow

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken stock (see Note) 2.5 litres (80 fl oz / 10 cups)

Asia
Malaysia
South East Asia
Noodles

Method

Put the chicken stock, anchovies, Tientsin cabbage and pepper into a pot and bring to the boil. Simmer for 20 minutes, adding water if necessary.
Put in the fish balls and cook until they rise to the surface.
To serve, place rice noodles, fish cake slices and dried bean curd skin into a bowl. Spoon some fish balls and soup over the ingredients. Sprinkle