Fishball noodles

Ingredients

• 200 g noodle
• 4 tsp Maggi concentrated chicken stock
• 700ml water
• 1-2 tsp corn flour
• 1-2 tsp cooking oil
• 2 tsp garlic
• Salt and pepper to taste
• 6-8 fishballs / Fuzhou fishballs
• Fried shallots and/or chives for garnish

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Preparation

• Cook your noodles of choice according to the package directions. Drain and set aside.
• To make the soup base, mix chicken stock,water and corn flour in a large bowl. Set aside.
• Heat cooking oil in a medium pot. Fry garlic over medium heat for a minute or two till mostly brown. Pour in the chicken stock soup base. Add salt and pepper to taste.
• Bring to the boil. Throw the fishballs into the soup and cook for two minutes. Then add the cai xin and cook for another two minutes.
  
• Remove soup from heat. Spoon fishballs and veggie over the noodles. Then pour the soup over the whole lot. Garnish with fried shallots and/or chives.

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