Singaporean · Lunch, Dinner

Fishball noodle soup

Light, clean-tasting noodle soup with springy fish balls and leafy greens.

Calories

536 kcal

Protein

26 g

Carbs

79 g

Fat

13 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Pescatarian
• Dairy free

Contains: gluten, soy, sesame, fish.

Ingredients

• 75 g Rice noodles
• 150 g Vietnamese/Malay fish cake (cha ca)
• 90 g Pak choi
• 2 cloves Garlic
• 10 g Spring onions
• ½ tbsp Soy sauce (reduced salt)
• ¾ tsp Toasted sesame oil
• ¼ tbsp Sunflower oil

Method

1. Cook the rice noodles in boiling water for 4 minutes, drain and divide between bowls.
2. Fry the garlic in the oil for 1 minute in a small pot, then add 500ml water and bring to a simmer.
3. Add the fish cake pieces and simmer 6 minutes until cooked through and floating.
4. Blanch the bok choy in the broth for 2 minutes.
5. Season the broth with soy sauce, ladle over the noodles with the greens, and finish with sesame oil and spring onion.

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