Dark Soy Sauce Noodles & Fishball Soup. (黑黑的面)

Another idea to prepare a quick lunch.

Ingredients :

- Choices of either yellow noodles/kuay tiow/bee hoon/mee tai mak
- Taugeh (blanched & set aside)
- For Soup : Fishball/toufu/stuffed toufu/fish slices/any meat & fresh chinese spinach
- Diced fresh spring green onion
- Fried shallot and oil

In a separate bowl, prepare 1 to 2 tbsp of light soy sauce, some dark soy sauce, a tsp of fried shallot oil/sesame oil (add some sambal/maggi chilli sauce if you prefer spicy one), stir & mix well.

For today,  I prepared yellow noodles and fishball soup with spinach. Simple and easy as only Vance and I will be at home for lunch. By preparing this dish, I can choose to prepare the amount we need rather than going out for a quick lunch at the same food court, same stuffs again as there will be a few days that my two elder kids need to stay at school till quite late in the afternoon.

First, put a small pot of water to boil. Blanched the cooked yellow noodles, take out & put under running tap water for a while then back to the boiling water again. Then quickly drain and add  into the bowl of soy sauce mixes. Mix well. Topped with taugeh and some diced spring onion and fried shallots.

Wash the pot, boil some water. Add in the fishball and toufu, once the water starts to boil. Add some salt or fish sauce and lastly add in the spinach. Topped with some diced spring onion & fried shallot with a bit of the oil, add a dash of white pepper powder and serve.

Enjoy!