
Yields:
2 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
If you've never had fish balls before, you know what they say: it's never too late. They're among my top Chinese food pantry staples and are a quick way to get some pescatarian-friendly dose of protein into your diet. Walking that delicious line between sweet and savory, bouncy, tender fish balls soak up flavor as readily as tofu can, and are perfectly suited to all kinds of stir-fries. including this one.
Boil your noodles to al dente, then transfer to your hot pan and douse the whole affair with spices and condiments over medium-high heat and let the aromas of caramelized soy, hoisin, and oyster sauces entice you to a second helping.
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Ingredients
- 4 oz.
wheat noodles
- 2 Tbsp.
extra-virgin olive oil
- 5
cloves garlic, halved
- 1
carrot, thinly sliced
- 1 cup
chopped cabbage
- 1/4 tsp.
ground white pepper
- 1/4 tsp.
freshly ground black pepper
- 1/4 tsp.
five spice powder
- 1/4 tsp.
ground Szechuan peppercorn
- 1 cup
fish balls, halved or quartered
- 3
green onions, sliced, divided
- 1 Tbsp.
oyster sauce
- 2 Tbsp.
hoisin sauce
- 2 tsp.
Chinese black vinegar
- 2 tsp.
rice wine vinegar
- 2 tsp.
dark soy sauce
- 2 tsp.
toasted sesame oil
Chili oil, for serving (optional)
Directions
- Step 1In a pot of boiling water, cook noodles according to package instructions until al dente. Drain.
- Step 2In a large skillet over medium heat, heat oil. Add garlic, carrot, cabbage, white and black pepper, five spice, and Szechuan peppercorn, and cook until vegetables begin to soften, about 5 minutes.
- Step 3Add fish balls, most of the green onions, oyster sauce, hoisin sauce, vinegars, and soy and stir to combine.
- Step 4Add cooked noodles and sesame oil and toss to coat evenly. Remove from heat.
- Step 5Garnish with more green onions and chili oil if desired before serving.
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