Spinach noodles soup

Valentine’s Day is in 10 days. Love is in the air. To help you create the most of your Valentine’s Day, I have created a healthy Asian culinary colourful main meal that will put sparkles in your loved one eyes.

Complete your entertaining with healthy green noodles instead a plate of spaghetti that you have been eating mostly. Why make noodles, you ask me? According to Chinese wise man, eating noodles have longevity life, well, let eat noodles so your love last forever and made in heaven.

The noodles is flavoured with spinach and looks healthy. Instead of just stir fry it with more healthy vegetables that are on sale. Along with fish balls and pork balls, fungus and more spinach. I am taking it up to the next level of creative comfort bowl of soup with fish cake.

This meal is healthy, colourful, delicious and speak Love language with a warm flavoured soup on the bowl. You will be dining in Heaven with cupids playing lyre. Perhaps, you and your loved one dancing to your lovely romance music. I have included the stir fry spinach noodles with minced pork carrots and vegetables at the bottom if you prefer stir fry. Let’s cook!!!!

Sauce and other ingredients

1 chicken drumsticks, for flavouring stock
250 g Spinach flavoured noodles
120 g dried thinly cut black fungus
8 Chinese cabbage leaves, washed and cut into strips
3  small carrot, thinly sliced
6 fish balls, thinly cut
6 pork balls, thinly cut
1 pkt baby spinach, wash, dry and cut into strips
1/2 packet fish cake, thinly sliced
2 Tsp garlic minced
3-4 slices ginger
1 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce
1 Tsp thick caramel black sauce
2-3 Tbs black fungus liquid with 2 dashes of pepper to fry the vegetables
1 Tsp salt, extra
1 Tsp white pepper, extra
1/2 Tbs cornflour
1 1/2 Tbs water
1/2 Tsp sesame oil
Oil for frying


Soak dried thinly cut black fungus overnight and reserve the soaking liquid.

The next day bring drumstick, ginger, sauces, sesame oil, salt and pepper and stock up to a simmer, make sure chicken is cooked about 20-25 minutes. Check seasoning. Once stock and chicken done, removed chicken onto a plate to cool and keep for another dish.

Blanch spinach flavoured noodles in stock for about 3 minutes, turn off heat. Drain and set aside keep warm. Then add corn flour to 1 1/2 Tbs water in a bowl and mix well, making sure there are no lumps. Set aside.

Heat up 1 Tbs oil in the wok and fry garlic until golden brown. Next add the carrots and fry for a minute. Warm up the stock again. Then add Chinese cabbage leaves, and black fungus and liquid into wok with carrots; stir fry for another 2 minutes until slightly softened.

Now add spinach flavoured noodles and stir well to warm up again in wok. Add the corn flour mixture, mix well. Next add fish cakes, fish and pork balls stir toss for about 4 minutes or until spinach turn soft and everything are cooked. Plate up onto bowls and spoon 1-2 ladles of warm stock over the noodles. Serve with a glass of white wine.

Note: You can soak black fungus in hot water for 20 minutes. You can use dried shiitake mushrooms and cut yourself into thin slices. When the remaining stock has cool down. Transfer to a container and keep in fridge or if you like in freezer. I keep in fridge about 3 days because I wanted to make spinach noodles soup as I have leftovers ingredients to make it.


My stir fry spinach noodles with minced pork carrots and vegetables: https://helenscchin.com/2021/02/02/stir-fry-spinach-noodles-with-minced-pork-carrots-and-vegetables/