Singaporean Fish Ball Noodles

Name: Singaporean Fish Ball Noodles
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 300g thin egg noodles; 150g fish balls; 100g fish cake, sliced; 2 tbsp light soy sauce

鱼丸面/yu wan mee/

About this dish

Thin egg noodles tossed in a light sauce, topped with springy fish balls and fish cake.

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Ingredients

🍜300g thin egg noodles

🐟150g fish balls

🐟100g fish cake, sliced

🍶2 tbsp light soy sauce

Method

Serves 2

Cook the noodles until al dente, then toss with soy sauce and a little oil.

Simmer fish balls and fish cake in a light stock until heated through.

Plate the noodles and top with the fish balls and fish cake.

Ladle a little of the broth over the top.

Garnish with spring onion and serve.

✓ What Makes it Authentic

Fish ball noodles are a common Singaporean hawker dish, reflecting Teochew and Hokkien culinary heritage.

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