Slow your Slurp / Love Your Gut (Noodle)

Fish ball noodle soup


400g boneless mackerel fillets

100g peeled and deveined prawns

1 litre chicken stock

Fish ball seasoning

1 tsp sea salt

¼ tsp ground white pepper

¼ tsp sugar

1 tsp sesame oil

1 egg white

2 tsp corn flour

1 tsp fish sauce

20 ml water

To Serve

1 spring onion

100g cooked rice vermicelli noodles

50g beansprouts

A handful of coriander

1 red chilli


Slice the fish fillets into small pieces, and bash the prawns with a cleaver, and then place both into the mixer. Start the mixer on a low speed and mix well for 1–2 minutes. Then add “the seasoning” ingredients and turn the speed up to medium. Once all the ingredients are well mixed, turn the speed up to high for 2 minutes until a smooth paste has formed.

Finely slice the chilli and spring onion.


To make the balls, bring a large saucepan, filled ¾ the way up with water to the boil. Have a small bowl of cold water nearby to help form the ball shapes. Dip your hands into the cold water and then make one ball at a time and drop them straight into the boiling water as they are made. Once the fish ball floats to the top of the water, they are ready to either freeze ready to reheat another time, or set aside to be re-boiled later on.

In a medium size saucepan season the chicken stock with a salt and pepper to taste. Heat the noodles in the stock for 1–2 minutes and then serve a bowl of noodles, topped with the fish balls, bean sprouts chilli, spring onion and coriander.