Singaporean Street Food Fish Ball Noodles

This is my version of the classic Singaporean street food Fish Ball Noodle without pork (Mee Pok Tah) . These thick noodles meander around the savory sauce beautifully. A really quick and tasty meal that can be rustled up in under 15minutes.

Serves 1


  • 4 fish balls
  • 3 stalks Chinese broccoli
  • 1 portion thick Hong Kong style wonton noodles
  • 1 stalk green onion
  • 1 tbsp sesame oil
  • ½ tbsp soy sauce
  • ½ tbsp oyster sauce
  • ¼ tbsp tomato ketchup


  1. Bring a pot of water to a roaring boil and add noodles. Remove after 40 seconds be careful not overcook as they go mushy fast.
  2. Drain noodles
  3. Boil fish balls in water (5 minutes until cooked)
  4. Blanch Chinese broccoli in boiling water (3 mins or until tender)
  5. Place the cooked noodles in a bowl and coat in sesame oil
  6. Add ketchup, oyster sauce and soy sauce. Coat the noodles evenly.
  7. Transfer the noodles onto a plate, add the cooked fish balls and Chinese broccoli.  
  8. Lastly, garnish with green onion (optional) Enjoy.

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