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.