Name: Fish Ball & Noodle Soup
Yield: Serves 4
Cuisine: China
Ingredients: sliced fresh red or green chillies and light soy sauce, to serve; fresh coriander/cilantro leaves, to garnish; 15 ml/1 tbsp light soy sauce; 24 store-bought fish balls; 15 g/½ oz/1 tbsp preserved winter vegetable (tung choy); 15 ml/1 tbsp sesame oil; 2.5 ml/½ tsp ground black pepper; 2 spring onions/scallions, chopped; 800 ml/scant 1½ pints/3½ cups boiling water; 150 g/5 oz mung bean noodles; 1 fish stock/bouillon cube

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

A dish with a long history and peasant beginnings, fish ball noodles are considered to be comfort food. This particular noodle soup is sold by hawkers all over China and South-east Asia. Traditionally regarded as a late-night supper dish, it has been known to soothe the hunger pangs of mahjong players, who clatter their tiles through the night in Hong Kong, Singapore, New York and around the world.