Prep: 5 min
Cook: 10 min
Bouncy fish balls in a clear broth served over thin egg noodles — a quintessential HK street food classic.
Portion Size
✦Cooking Steps
1
Bring fish stock or chicken stock to a boil. Season with salt and white pepper.
2
Add fish balls to the broth and cook for 5-6 minutes until they float and are heated through.
3
Cook noodles separately according to package instructions. Drain.
4
Place noodles in a bowl, add fish balls and broth. Garnish with spring onion and sesame oil.
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