Chinese noodles soup with fishball and sui kau is a healthy, light-tasting and easy one-dish meal. Without having to make my own fish balls and sui kau, this homely bowl of noodles soup can be whipped up in under 30 minutes, including the home-made IVG oyster dip sauce.
- 700 ml water
- 1 tblsp Knorr Chicken powder
- 1 pack fish balls
- 1 pack sui kau e.g. Mei sum (The yummiest ones)
- 6 surimi sticks
- 2 servings noodles e.g. Dong dong, Wai wai any kind of rice noodles
- 1 tbsp chopped spring onions or coriander
Chinese dipping sauce
- 4 shallots
- 5 tblsp Oystersauce
- 1 tbslp sesame oil
- 4 tblsp sugar
- 3 tblsp chicken broth
- To make chicken broth, bring 700ml of water and 1 tbsp chicken powder to boil; For a healthier or broth version, you can make the chicken stock in advance, or cook it on the day itself as the stock. As I am lazy cook so I used some Knorr chicken powder for the soup base. Season to taste with salt and white pepper or light soy sauce, if needed.
- With the chicken stock simmering add fish balls and the sui kau’s and cook until they float to the surface. I personally prefer fish balls bought from the chinese supermarket. The fish balls I used in this recipe are bought from Amazing Oriental supermarket Rotterdam. In addition to fish balls, you can also add fish cake slices or dumplings for more variety. reduce heat and simmer for about 10 minutes.
- In a separate pot of boiling water, blanch or cook noodles
- For the sauce, chop some garlic and bake them golden brown. Add the oyster sauce, sugar, and 3 tbsp broth and finish it off with some sesame oil.
- Divide cooked noodles to serving bowls and ladle cooked fish balls and soup stock over. Garnish with chopped spring onions or coriander. Serve with the oyster sauce