There many types of noodle dishes. You can use fish balls for stir-fry and soup dishes. It is very easily available at any Asian grocery stores. Well, the fish balls is also available too but usually frozen but it requires a little more effort but it is worth to make them yourself. If you think that it is easier for you just simple get them from the Asian grocery stores and just make you broth at home. If you love anchallenge then below is the recipe.
Fish paste for the fish balls
2 pounds fish meat (Spanish Mackerel/cod/haddock). Purchase the fish fillets with skin on.
3 teaspoons tapioca flour
1½ teaspoons raw sugar
¾ teaspoons ground white pepper
3 teaspoons salt
¾ teaspoon sesame oil
1/3 cup cold ice water
A small bowl of salted water (3 cups)
3 cups canola/vegetable/corn oil for deep-frying
Scrape the meat from the fish fillet with a stainless steel spoon. Discard the skin after all the meat is completely out. Gently mince the fish meat with a French knife or a cleaver or a food processer to chop/process until coarsely smooth. Set aside in a large mixing bowl.
Place the tapioca flour, raw sugar, ground white pepper, salt, sesame oil and ice water in a mixing bowl. Combine well.
Gradually add the tapioca mixture into the minced fish meat and stir until the ingredients all combine together.
Working with your hand gently slap the fish mixture against the side of the mixing bowl several times until the mixture is totally well incorporated and your hand feels a little sticky, about 3-4 minutes.
Meanwhile, prepare some salted water by using a basin with some water and one/two tablespoon of salt and stir until it dissolve and the water taste salty. Set aside.
Now, wet your both your hands in the salted water, scoop up a small portion of the fish mixture onto one of your palm. Squeeze it out thru to the top between your thumb and index finger and the fish mixture is squeeze out a round ball like a balloon coming out between the fingers. Scoop it out with a spoon and drop it into the salted water. Continue the same process until all the fish mixture is all gone.
Meanwhile, heat a pot of water over medium-high heat and bring to a boil. Add all the fish balls without the salted water into the boiling water and cook until the fish balls are opaque in color and it is cooked. Sieve it out when it is done into a mixing bowl. Set aside until use.
Broth for the Noodle Soup
12 cups water
1 cup dried anchovies
¼ cup Tang Chay (Preserved vegetables)
Store-ready wonton noodles
Chinese mustard leaves (Choy Sum/Chai Sim)
Sliced green onions
Fried garlic oil
Ground white pepper to your taste
Light Soy Sauce to your taste
Cut a good size muslin cloth square. Place the dried anchovies and Tang Chay in the center of the square. Close and tie with a kitchen twine securely.
Meanwhile, place the water in a soup pot over medium-high water and bring it to a boil. Add the anchovy pouch into the boiling water and boil for 5 minutes. Bring down the heat to medium-slow and let it simmer for another 15-18 minutes.
Fill each medium soup bowl with cooked wonton-noodles, fish balls, sliced green onion, light soy sauce, ground white pepper, fried garlic oil and ladle the hot anchovy broth. Serve hot.
Before you use the wonton noodles, dip the wonton-noodles into boiling water and cook for awhile as these noodles are normally uncooked. Once it is cooked simple use a Chinese sieve/any sieve you have and drain off the water. Then put into the soup bowl.