Fish Ball Noodles

Fish Ball Noodles (Simplified Chinese: 鱼蛋粉 / 鱼丸面; Traditional Chinese: 魚蛋粉; Pinyin: Yúdàn fěn) is a Hong Kong and Cantonese casual meal of springy fish balls served over wheat noodles or rice noodles in a light broth or with sauce. It is not the same as stuffed Fuzhou Fish Balls of Fujian cuisine, nor the same as skewered Curry Fish Balls sold as Hong Kong street snacks—though the fish-ball ingredient overlaps with the latter.

Characteristics

Fish balls are bouncy ("Q" texture); broth is usually clear and mild. Shops may offer choice of noodle type and add fish cakes or siu mei bits. Curry sauce versions exist but classic "fish ball noodles" implies soup or soy-based casual bowls.

Ingredients (overview)

Fish paste balls, noodles or rice noodles, stock, optional fish cake, greens, scallion. Distinct fillings and techniques separate Fujian's Fuzhou Fish Balls.

History and culture

Everyday Hong Kong dai pai dong and noodle-shop food on Hong Kong Food, peer to Cart Noodles and Wonton Noodles. Cross-linked with snack Curry Fish Balls for the shared fish-ball base.

Serving and variations

Quick lunch or supper. See Hong Kong Food, Curry Fish Balls, and Fuzhou Fish Balls.

See also

• Hong Kong Food
• Curry Fish Balls
• Fuzhou Fish Balls
• Yi Mein
• Cart Noodles
• Wonton Noodles
• List of dishes (A-Z)