Fishball Noodle Soup

Name: Fishball Noodle Soup
Yield: Serves 2
Cuisine: Singaporean
Ingredients: 60 g (2 oz) bean sprouts, trimmed; 2 Tbsp chopped spring onions (scallions); 2 lettuce leaves; 2 Tbsp fried shallots; 300 g (11 oz) yellow noodles or mee pok (flat egg noodles); 1 large fried fish cake, thinly sliced; 1 litre (32 fl oz / 4 cups) fish or ikan bilis (dried anchovies) stock; 10 fishballs; 1 tsp black vinegar; ½ tsp ground white pepper; 3 Tbsp water; 1 Tbsp fish or ikan bilis (dried anchovy) stock; 1 Tbsp ketchup or sambal chilli; ½ tsp fish sauce; 1 Tbsp fried pork lard with oil; ½ tsp light soy sauce; 100 g (3½ oz) minced pork; 1 tsp light soy sauce; 1 Tbsp sesame oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Fishball noodle soup is a healthy, light-tasting and easy one-dish meal. Not only is this dish tasty and super yummy, it is also a healthy alternative to many Asian dishes!

Ingredients

1 litre (32 fl oz / 4 cups) fish or ikan bilis (dried anchovies)

Asia
Singapore
Spicy
South East Asia
Street Food
Soup

Method

Prepare minced meat topping. Place minced pork, sesame oil, light soy sauce, pepper and water in a small pot. Mix well and cook over low heat for about 15 minutes. Set aside.
Bring fish or ikan bilis stock to a boil. Add fishballs and cook for 5 minutes. Turn heat to low.
Prepare noodle sauce. Add black vinegar, fish sauce, light soy sauce, fri