Kuay Teow Luk Chin Pla (Fish Ball Noodles)
Serves 4
Ingredients
Method
1 lb. Thin Rice Noodles
4 cups Fish Stock
½ lb. Fish Balls
2 tbsp. Fish Sauce
1 tsp. Sugar
½ cup Fresh Bean Sprouts, For Garnish
¼ cup Fresh Cilantro, For Garnish
Cook the thin rice noodles according to package instructions. Drain and set aside.
In a large pot, bring the fish stock to a boil.
Add the fish balls to the pot and simmer until they're heated through.
Season the soup with fish sauce and sugar.
Divide the cooked noodles between four bowls. Ladle the soup and fish balls over the noodles.
Serve the Fish Ball Noodles hot, garnished with fresh bean sprouts and cilantro.