Fishball noodles

(3.50/5 - 4 votes)


- 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


Step 1

Cook your noodles of choice according to the package directions. Drain and set aside.

Step 2

To make the soup base, mix chicken stock,water and corn flour in a large bowl. Set aside.

Step 3

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.

Step 4

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.

Step 5

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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