FishBall Noodle Chili Oil | Mac's Cooking Diary

In another episode of cooking late at night, I found myself craving for Fish Ball Noodles. This dish is popular in Singapore but you could say, I made a little twist on it.

Apparently this thing is around 700 calories (according to MyFitnesspal). It was certainly a calorie that I didn’t need but I just couldn’t sleep it off. So, I just made it, anyway it’s not like everyday I ate like today and tomorrow I could start back again to the regular food that I normally eat.

Earlier during lunch, I had Chili oil Kwetiau and the taste is just so addictive. It was homemade apart from the kwetiau and I added two pieces of boiled egg. Maybe because of the spicy taste of it, I wanted something more. That’s when I was reminded of Fish Ball Noodles from Singapore. I also conveniently have fishballs in the fridge.

Here’s how I make the chili oil sauce and this is what you need.

• 2 clove of garlic
• 1 clove of shallots
• 2 tbsp chili powder
• 1 tbsp chili flakes
• 2 tbsp oil

Here's how I do it!

First heat up the oil, add the minced garlic and the shallot, then once its hot and sizzling, add them into the chili powder and flakes.

To make the noodle, it’s also pretty simple, all you have to do is boil the noodle and the frozen fish ball. The thing is, I think the noodle type matters too but that is up to your preference. The common ones in this egg noodle and wide egg noodle but anyway, whichever you like. I used wide egg noodles. In Indonesia they are also called Kwetiau (kway teow) though technically they are mee pok and not a Kway Teo.

The seasoning of this is also simple, just add chili oil sauce, soy sauce and sweet soy sauce. Then add a small amount of the soup from the fish ball, serve it with some veggies like bean sprouts and enjoy!

This is another noodle recipe that is easy to make and super satisfying. I could really eat this all day because it’s just super addictive and delicious. If you find yourself craving noodles late at night, you could try making this one