Fishball Noodles (dry)
Hawker • Singapore
About Fishball Noodles (Dry)
Springy noodles with fishballs, chilli, and vinegar
How to Make Fishball Noodles (Dry) (Traditional & Healthy Version)
Fishball Noodles (Dry) is a beloved staple in Singapore’s vibrant hawker culture, frequently enjoyed at bustling kopitiams across the island. This dish features soft, springy fishballs made from locally sourced fish paste, paired with al dente noodles tossed in a savoury sauce. The dry version, which is most popular, offers a harmonious blend of spicy, tangy, and umami flavours, with a fresh garnish of greens and crispy shallots. Originating from the Teochew community, Fishball Noodles have evolved as a symbol of Singapore’s multicultural food scene, embracing fusion influences while staying true to local roots. It’s a dish that brings Singaporeans together, whether for breakfast or lunch, reflecting the nation’s love for noodle-based comfort food. Health-conscious diners will appreciate the balanced macros and the use of lean protein, making it a satisfying yet guilt-free meal. Choose this dish for its lightness, versatility, and authentic Singaporean taste.
Ingredients(for 1 bowl (approx. 350g per serving))
- 180g Yellow noodles (mee pok or mee kia) (fresh from local wet market)
- 10 pieces (approx. 120g) Fishballs (homemade or from reputable hawker stall)
- 60g Bean sprouts (taugeh)
- 2 leaves Lettuce (local crisp variety) - optional
- 2 tbsp Chopped spring onions (for garnish)
- 1 tbsp Crispy shallots (store-bought or homemade) - optional
- 1.5 tbsp Light soy sauce (low sodium preferred)
- 1 tbsp Chilli sauce (homemade sambal or bottled) - optional
- 1 tsp Minced garlic (fresh)
- 1 tsp Sesame oil (for fragrance) - optional
- 1/4 tsp White pepper (optional) - optional
Instructions
- 1
Prepare the yellow noodles by blanching in boiling water for 2 minutes until just tender. Drain and set aside.
5 minutes
Use a noodle strainer for easy handling and to prevent overcooking.
- 2
Blanch the fishballs in boiling water until they float, about 3 minutes. Remove and set aside.
3 minutes
Fresh fishballs will float when cooked; avoid over-boiling for best texture.
- 3
Blanch bean sprouts and lettuce in the same water for 30 seconds. Drain well.
1 minute
Quick blanch keeps vegetables crisp and preserves nutrients.
- 4
Mix light soy sauce, chilli sauce, minced garlic, sesame oil, and white pepper in a bowl to create the sauce base.
2 minutes
Adjust chilli and soy sauce to taste for desired heat and saltiness.
Why This Dish is Healthy
Fishball Noodles (Dry) is a healthy choice due to its balanced combination of protein, carbs, and fibre. The use of lean fish, fresh vegetables, and a modest amount of oil makes it lower in calories and saturated fat compared to many other noodle dishes. Customizable toppings and sauces allow you to further adjust the nutrition profile to suit weight loss or special dietary needs.
This dish is rich in lean protein from fishballs, complex carbohydrates from noodles, and fibre from vegetables. Fishballs provide essential omega-3 fatty acids, while bean sprouts and lettuce add vitamins A and C, plus minerals like potassium. Using low-sodium soy sauce and minimal oil keeps the fat content in check. Portion control and fresh ingredients make Fishball Noodles (Dry) a nutritious meal suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use freshly made fishballs from a trusted hawker or wet market for authentic taste.
- 💡Tip 2: Rinse noodles briefly after blanching to remove excess oil and improve texture.
- 💡Tip 3: Prepare sauce ingredients ahead of time for quick assembly during peak meal hours.
Storage & Serving
Store noodles and toppings separately in airtight containers in the fridge for up to 2 days. Reheat noodles and fishballs before serving; avoid freezing as fishballs may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 360.0 kcal |
| Protein | 16.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 12.0 g |
| Fiber | 1.0 g |
