We usually go for kuay teow or tanghoon (glass noodles) when we're eating out, but at home, you can use any noodles you have on hand. The stock is made using ikan bilis (dried anchovies), which is gently simmered for 10 minutes. I am using store bought fishballs and fish cake, but if you want to make your own, go for it. I managed to buy some fat crunchy Ipoh beansprouts too, which are added in at the last minute of cooking.
A bowl of comfort :)
We love it - comforting, nutritious and delicious, all in one bowl!
Baby D loved this a lot, and slurped up all the noodles and soup.
Crafts we made earlier that morning :)
Chinese fish ball noodle soup 鱼丸粉
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 2
Ingredients
2 non-fried broad noodles
700ml water
1/2 tsp oil
1/3 cup ikan bilis (dried anchovy), gutted
1 tsp ikan bilis stock granules
A dash of white pepper
10 fishballs
2 fishcakes, sliced thinly
100g beansprouts
1 spring onion
1. In a non-stick saucepan, heat oil over medium high heat. Add ikan bilis and fry for about 2 minutes, then add water and bring to the boil. Once boiling, lower to medium low heat and simmer for about 10 minutes.
2. In a separate pot, bring a pot of salted water to the boil. Add noodles and cook for 3 minutes, until cooked through. Drain and divide into 2 bowls.
3. Using a straining ladle, remove ikan bilis from saucepan (Step 1). Season with ikan bilis stock granules and white pepper. Add fishballs and fishcake,and cook for about 2 minutes. Finally, add the beansprouts and cook for about 1 minute.
4. Ladle soup and other ingredients into bowls. Garnish with spring onion.
Note: You can use any noodle of your choice - kuay teow, meehoon, tanghoon (glass noodles), or yellow noodles. Approx. 110g for 2pax.
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