Fish Ball Noodle Soup
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Fish Ball Noodle Soup Recipe
You can use your favourite noodles in this recipe. For bee hoon (rice vermicelli) (used in this recipe), soak in water for half hour until softened and blanch in boiling water for about a minute. For tang hoon (mung bean vermicelli), soak in water until softened and add it directly to the hot stock. For kway teow, yellow noodles and other fresh local noodles, blanch in boiling water for about a minute. For pasta noodles such as angel hair, cook according to package instructions.
- 50 grams ikan bilis (anchovies/江鱼仔) rinsed twice
- 700 ml water
- 12-16 fish balls
- 2 servings noodles e.g. bee hoon, tang hoon, kway teow, yellow noodles, angel hair
- 3 leaves lettuce sliced thinly
- 1 tsp fried lard or fried shallots
- salt or light soy sauce to taste, if needed
- 1 tbsp chopped spring onions (scallions)
- chilli padi sliced thinly
- To make ikan bilis stock, bring 700ml of water and ikan bilis to boil; reduce heat and simmer for about 10-15 minutes. Discard ikan bilis (note: for convenience, use disposable soup pouches to contain the ikan bilis). Season to taste with salt or light soy sauce, if needed.
- With the ikan bilis stock simmering in the pot, add fish balls and cook until they float to the surface.
- In a separate pot of boiling water, blanch or cook noodles (see details above).
- Divide cooked noodles to serving bowls and ladle cooked fish balls and soup stock over. Garnish with lettuce, lard oil and chopped spring onions. Serve with a saucer of sliced chilli padi with light soy sauce at the side.
Noob Cook Tips
- You can add a handful of blanched bean sprouts, 1/2 tbsp “dong cai” (Chinese preserved vegetables/冬菜 – soaked and excess water squeezed), fish cake slices and fish dumplings for added taste.
- Adjust quantity of ikan bilis and water according to the saltiness of the ikan bilis you bought.