Dry Noodles with Fish Balls

Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Many food stalls selling this dish no longer add lard to the sauce mixture for health reasons. But if you only indulge once in a while, try it the old-fashioned way, as the lard adds immeasurable flavour. If you like, you can shape half the fish paste into patties, deep-fry them until golden, then slice them into the noodles, so there will be two different textures of fish balls.