Recipe
Fishball Noodles (Dry) Recipe — How to Make & Calories
Fishball Noodles (Dry) is a staple singaporean noodle or pasta dish. Quick weeknight favorite — this recipe balances timing so noodles and sauce come together perfectly.
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Ingredients
- Fishball Noodles (Dry) – 1 portion
- Garlic – 3 cloves
- Neutral cooking oil – 2 tbsp
- Soy sauce (or regional equivalent) – 2 tbsp
- Mixed vegetables – 200 g
- Chili flakes – to taste
Steps
- Bring a large pot of salted water to a rolling boil. Cook the noodles according to package instructions, reserving 1 cup of cooking water before draining.
- Meanwhile, heat oil in a large skillet or wok over medium-high heat. Add aromatics (garlic, onion, ginger as appropriate) and stir-fry for 1 minute.
- Add the protein and vegetables for Fishball Noodles (Dry), cooking until just done.
- Stir in the sauce ingredients, then add the drained noodles and toss to coat. Add a splash of reserved cooking water if it looks dry.
- Cook for 1–2 minutes more so the sauce clings to the noodles.
- Plate immediately and top with fresh herbs, chili, or crunch of choice.