Fish Ball Noodle

🔥 Prep

• Measure out 150 g egg noodles and set aside.
• Prepare 6 fish balls (thaw if frozen) and pat dry.
• Rinse 2 lettuce leaves, then tear into bite‑size pieces.
• Measure 1 tbsp soy sauce, 1 tsp chilli sauce, and 1 tsp vinegar; combine in a small bowl for the sauce.

🔥 Cook

• 1. Bring a pot of water to a boil over high heat.
• 2. Add the 150 g egg noodles and cook for 3‑4 minutes until al dente, stirring occasionally.
• 3. Drain the noodles and rinse under cold water; set aside.
• 4. Heat 1 tbsp oil in a wok or skillet over medium‑high heat.
• 5. Add the 6 fish balls and sear for 2‑3 minutes until lightly browned, turning occasionally.
• 6. Push the fish balls to the side, add the combined sauce and stir for 30 seconds to meld.
• 7. Add the cooked noodles and lettuce; toss everything together for 1‑2 minutes until the lettuce wilts slightly and the noodles are coated.
• 8. Taste and adjust seasoning if needed; serve hot.

🔥 Serve

• Transfer the fish ball noodle mixture to a warm serving bowl.
• Garnish with a sprinkle of chopped scallions or fried shallots if desired.
• Enjoy hot, optionally accompanied by a side of sliced cucumber or a simple clear soup.