Bought fish balls, bok choy and sliced mushrooms on sales. My lazy simple meal always with my favourite shin ram yun noodles.

“Fish balls are small, spherical foods made from minced fish meat, commonly known as surimi, mixed with binders and seasonings, then cooked in various ways. They are prevalent in Asian cuisines as street food, hot-pot dishes, and additions to noodle soups, providing a good source of lean protein. A serving delivers about 10 to 12 grams of protein, along with essential micronutrients like Vitamin D, iodine, and selenium. Many fish types are rich in Omega-3 fatty acids, beneficial for reducing inflammation and promoting heart health. However, mass-produced fish balls often contain fillers and preservatives, and store-bought or deep-fried options may be high in salt and saturated fats.”

“Bok choy is a low-calorie cruciferous vegetable known for its crisp white stalks and tender dark green leaves. It is rich in antioxidants, calcium, phosphorus, and vitamin K, contributing to bone health and preventing osteoporosis. Additionally, it contains vitamin C, which protects against free radical damage and aids collagen production, as well as natural compounds linked to reduced cancer risk. With potassium and magnesium, it helps regulate blood pressure, while its high vitamin A and beta-carotene content support eye health and protect against vision loss.”

“Sliced mushrooms are cut pieces of fresh or preserved mushrooms that maintain the same nutritional benefits, including B vitamins and Vitamin D when exposed to sunlight. They are low in calories, fat-free, and cholesterol-free, while being high in fiber and protein, making them a versatile and healthy plant-based meat substitute. Rich in antioxidants, they can help reduce cellular damage and lower the risk of chronic diseases.”

It’s great to have noodles soup on a cold raining day. My meal is spicy, healthy and delicious. Let’s cook!!!

Ingredients

Bok choy

4 bunches of bok choy, end stems remove
2 Tbs minced garlic
3-5 Tbs vegetable stock
1 Tbs oyster sauce
1-2 Tbs Shao Xing Chinese cooking wine
1- 1 1/2 Tsp sesame oil
2 Tsp light soy sauce
oil
salt
pepper

Shin ram yun noodles, fish balls and sliced mushrooms

1 packet shin ram yun noodles
7 fish balls, thawed
some sliced mushrooms
water

Method

Bok choy

Rinse the baby bok choy with water to remove all the dirt and sand. Drain. Cut the stem into short sections and some with leaves. The leaves can be halved. Heat 2 Tbs oil in saucepan. Cook minced garlic over low to medium heat until fragrant. Add the bok choy and increase high heat.

Shin ram yun noodles, fish balls and sliced mushrooms

Put on kettle. Open and empty noodles and condiments into bowl with a plate at the bottom. Place fish balls and sliced mushrooms into the prepared bowl.

Back to Bok choy

Next add in Shao Xing Chinese cooking wine and vegetables stock. Toss around for 1 minute. Now add in oyster and light soy sauces, toss to mix well. Season with salt and pepper. Then add in 1 Tsp of sesame oil. Cook bok choy until tender-crisp and sauce are coated. Transfer to a serving plate. Keep warm.

Back to Shin ram yun noodles, fish balls and sliced mushrooms

Once kettle water is boiled. Pour enough hot boiling water in. Gives a stir. Put into microwave and cook for 5-6 minutes until fish balls puffs up, noodles are cooked. Now open the microwave door and bring out the plate with the bowl of noodles carefully. Spoon some of bok choy into the noodles soup. Stir a couple of stirs. Then put back into microwave for a further 1-2 minutes. Bring out carefully. Serve immediately. Enjoy with a cup of tea!!!

https://helenscchin.com/2023/06/02/shin-ram-yun-noodles-soup-fish-balls-mushrooms-and-buk-choy/

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