Teochew Fish Ball Rice Noodles (Kway Teow)
A light and refreshing Teochew fish ball noodle soup, with springy fish balls, silky rice noodles, and a savory broth that warms the soul daily in Chaoshan.
Ingredients
11 items- Fish balls 200 g
- Rice noodles (kway teow) 300 g
- Pork bones 300 g
- Dried flatfish 1 piece
- Celery 2 stalks
- Spring onions 2
- Garlic 5 cloves
- Fish sauce 1 tbsp
- White pepper 1/2 tsp
- Salt to taste
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Place pork bones in cold water, bring to a boil over high heat, reduce to low heat, skim off foam. Add dried flatfish, simmer 40 minutes until broth is milky and fragrant.
Dice celery, chop spring onions, mince garlic. Heat oil in a pan, fry garlic over low heat until golden and crispy, remove and set aside.
Bring water to a boil, add fish balls, cook over medium heat about 3 minutes until they float and swell, transfer to cold water to cool, then drain.
Bring another pot of water to a boil, add rice noodles, loosen with chopsticks, blanch 20-30 seconds until soft, quickly drain and place in serving bowl.
Arrange fish balls on noodles, sprinkle with diced celery, chopped spring onions, and fried garlic.
Strain the broth, season with fish sauce, white pepper and salt. Bring to a boil over high heat, immediately pour into the bowl. Serve hot.
Tips
Soaking fish balls in cold water after cooking makes them springier; fry garlic over low heat until golden, avoid burning; do not overcook the noodles or they will break.
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