Cherry & Dennis Helper Habitat

Singapore Fishball Mee Pok

新加坡魚丸乾撈麵

Singapore Fishball Mee Pok — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Flat noodles tossed in vinegar-chilli sauce with fishballs and separate broth.

01

Ingredients

Main ingredients

400 g flat egg noodles
16 pieces fishballs
200 g fish cake
150 g bean sprouts
100 g lettuce

Tossing sauce

2 tbsp black vinegar
2 tbsp light soy sauce
1 tbsp chilli paste
2 tbsp shallot oil

Fishball broth

1 L water
1/2 tsp salt

Singapore Fishball Mee Pok — ingredients

02

Tools

knife
board
two pots
strainer
four bowls

Singapore Fishball Mee Pok — tools

03

Steps

Singapore Fishball Mee Pok — Slice fish cake and wash lettuce

Step 1

Slice fish cake and wash lettuce

Slice fish cake and wash lettuce. Rinse leaves individually and drain so excess water does not dilute the broth.

Singapore Fishball Mee Pok — Rinse and drain bean sprouts

Step 2

Rinse and drain bean sprouts

Rinse and drain bean sprouts. Change the water until visible grit is gone, then drain completely.

Singapore Fishball Mee Pok — Divide sauce ingredients among four bowls

Step 3

Divide sauce ingredients among four bowls

Divide sauce ingredients among four bowls. Portion sauce equally into four bowls before boiling the noodles.

Singapore Fishball Mee Pok — Mix vinegar, soy, chilli and shallot oil

Step 4

Mix vinegar, soy, chilli and shallot oil

Mix vinegar, soy, chilli and shallot oil. Mix the sour, salty and chilli components in the bowl without heating them.

Singapore Fishball Mee Pok — Boil water and add fishballs and fish cake

Step 5

Boil water and add fishballs and fish cake

Boil water and add fishballs and fish cake. Lower the heat until only small bubbles rise steadily; avoid a hard boil.

Singapore Fishball Mee Pok — Cook fishballs and fish cake until hot throughout

Step 6

Cook fishballs and fish cake until hot throughout

Cook fishballs and fish cake until hot throughout. Cut the largest fishball to confirm its centre is hot throughout.

Singapore Fishball Mee Pok — Lift out fishballs and fish cake; retain broth

Step 7

Lift out fishballs and fish cake; retain broth

Lift out fishballs and fish cake; retain broth. Drain until dripping stops so the next mixture is not watered down.

Singapore Fishball Mee Pok — Blanch sprouts and lettuce in hot broth

Step 8

Blanch sprouts and lettuce in hot broth

Blanch sprouts and lettuce in hot broth. Lift the food as soon as it softens so it does not lose its bite.

Singapore Fishball Mee Pok — Cook flat noodles until done and springy

Step 9

Cook flat noodles until done and springy

Cook flat noodles until done and springy. Follow package time until soft but springy, then drain immediately.

Singapore Fishball Mee Pok — Drain noodles and place in sauce bowls

Step 10

Drain noodles and place in sauce bowls

Drain noodles and place in sauce bowls. Drain until dripping stops so the next mixture is not watered down.

Singapore Fishball Mee Pok — Toss noodles and top with fishballs and greens

Step 11

Toss noodles and top with fishballs and greens

Toss noodles and top with fishballs and greens. Toss in the sauce bowl so the noodles receive a thin, even coating.

Singapore Fishball Mee Pok — Serve hot broth separately alongside dry noodles

Step 12

Serve hot broth separately alongside dry noodles

Serve hot broth separately alongside dry noodles. Serve the portions promptly so the finished texture is preserved.

Common mistakes

Heat fishballs fully and toss noodles immediately to prevent sticking.
Too much broth turns dry-tossed noodles into soup noodles.
Overcooked noodles lose spring and break when tossed.

Tips

Check fish-product labels for wheat and soy allergens.