Fish Ball Soup Rice Noodles 魚蛋湯米粉
This delectable bowl of Fish Ball Soup Rice Noodle 魚蛋湯米粉, full of fresh fish meat transformed into perfectly rounded ping pong sized balls that are sweet and tender yet springy and chewy at the same time, is easy to prepare and so yummilicious to your tummy
- Prep time
- 2 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cakes dongguan rice sticks, or whatever rice noodles you prefer
- 8 cups chicken stock
- 16 fish balls
- 16 fish slices
- 10 straw mushrooms, sliced in half
- 2 tbsp Jinhua ham, thinly sliced
- 2 tbsp spring onion, chopped to rounds
Instructions
- 1
Pour stock in large pot and heat over medium high heat. When stock boils add Jinhua ham, fish balls, fish slices and mushrooms and let simmer over low heat for 5 minutes.
- 2
Meanwhile in separate pot, boil enough water to generously cover the rice sticks. When water is boiling add in rice sticks and simmer over low heat for 4 minutes. Remove cooked rice sticks immediately into a strainer and run under cool water for 1/2 minute to stop the cooking.
- 3
Add a good handful and a half of cooked rice sticks to each of your noodle bowls. Then ladle hot soup to cover and arrange the fish balls and fish slices on top. Sprinkle with chopped spring onions.