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
Step-by-step instructions
Step 1 · Prepare the yellow noodles by blanching in boiling water for 2 minu...
Prepare the yellow noodles by blanching in boiling water for 2 minutes until just tender. Drain and set aside.
Step 2 · Blanch the fishballs in boiling water until they float
Blanch the fishballs in boiling water until they float, about 3 minutes. Remove and set aside.
Step 3 · Blanch bean sprouts and lettuce in the same water for 30 seconds
Blanch bean sprouts and lettuce in the same water for 30 seconds. Drain well.
Step 4 · Mix light soy sauce
Mix light soy sauce, chilli sauce, minced garlic, sesame oil, and white pepper in a bowl to create the sauce base.
Step 5 · Toss the cooked noodles in the sauce mixture until well-coated
Toss the cooked noodles in the sauce mixture until well-coated.
Step 6 · Arrange noodles in serving bowls
Arrange noodles in serving bowls. Top with fishballs, bean sprouts, and lettuce.
Step 7 · Garnish with chopped spring onions and crispy shallots
Garnish with chopped spring onions and crispy shallots. Serve immediately.
Why this recipe 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.
A note on tradition
Fishball Noodles (Dry) is a quintessential Singaporean hawker fare, enjoyed by all ages at kopitiams and food centres. It traces its roots to Teochew immigrants and has become a mainstay in the local breakfast and lunch scene. The dry version is especially popular for its bold flavours and customizability. Singaporeans often debate over sauce preferences, reflecting the dish's deep cultural resonance.