The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s something special about enjoying a dish that brings back memories, and my version of Curry Fishball and Sausage Noodles does just that. Growing up in Macau, curry fish balls (咖喱魚蛋) were a favorite snack of mine, and I couldn’t get enough of them. So, I thought, why not take it up a notch and make it a complete meal by adding sausages and noodles? This dish combines the spicy kick of curry, the tender juiciness of chicken sausages, and the perfect bite of fishballs. Plus, the noodles soak up all the yummy flavors in the broth. It’s a big win in the flavor department. Every bite will transport you right back to the streets of Macau!
Method
Frying the Sausages
Start by heating about 1 teaspoon of oil in a pot or ddukbaegi (a Korean stone pot that retains heat beautifully) over medium heat. Once the oil is hot, add the sausages to the pot. Allow them to fry until they develop a nice golden-brown color on the outside. This should take about 5 minutes. After they’re cooked, remove the sausages from the pot and set them aside on a plate for later.
Sautéing Shallots and Garlic
In the same pot, add another tablespoon of neutral oil. Toss in the minced shallots and sauté them for about a minute until they become fragrant and slightly softened. Then, add the minced garlic and continue to fry for another minute. You’ll want the shallots to be tender and the garlic to release its aromatic flavor, making the base of your curry fragrant.
Adding the Curry Powder
Once the garlic and shallots are well-cooked, stir in the curry powder. Let the curry powder cook with the shallots and garlic for a minute or so to release its full flavors and spices. This will give your dish a deep, rich curry aroma that’s the heart of this recipe.
Building the Sauce
Next, add the Sha Cha sauce, oyster sauce, and light soy sauce to the pot. Stir them all together to combine the flavors. After that, pour in the chicken stock, stirring as you go to ensure the liquid and spices blend smoothly. Stir in the sugar, a pinch of MSG (optional, but it enhances the umami), and coconut milk. Mix everything together, and allow it to come to a simmer over medium heat. Let the sauce simmer for about 5 minutes to allow all the flavors to meld.
Cooking the Fish Balls
Once the sauce is simmering, toss in the fish balls. Stir them gently to coat them in the sauce and cover the pot. Let the fish balls cook for about 3 minutes. This allows them to soak up the rich flavors of the curry broth. If your fish balls are larger, you may want to cook them a little longer to make sure they’re heated through.
Adding the Noodles
Now, uncover the pot and add the instant noodles. Stir them in so that they’re fully submerged in the broth. Cover the pot again and let the noodles cook for about 3 minutes. Since you’re using a ddukbaegi, it retains heat even after turning off the stove, which means the noodles will continue cooking in the residual heat. If you prefer your noodles to be firmer, you might want to check them a bit earlier.
Reintroducing the Sausages
After the noodles have cooked to your liking, uncover the pot and add the sausages back into the curry noodle mix. Stir them gently so that they warm up in the flavorful broth. Then, garnish with chopped spring onions to add a fresh, crunchy element to the dish.
Necessary Tools
- Pot or ddukbaegi (Korean stone pot – keeps the heat in!)
- Knife and chopping board
- Stirring spoon
- Ladle for serving
Curry Fishball And Sausage Noods
Cuisine: Hong Kong street foodDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
8 small chicken sausages
1 tsp oil (for frying)
½ shallot, minced
2 cloves garlic, minced
1.5 tbsp curry powder
2 tsp Sha Cha sauce (a flavorful Chinese barbecue sauce)
1 tsp oyster sauce
1 tsp light soy sauce
1 ½ cups chicken stock
Pinch of MSG (optional, but it adds flavor!)
1 tsp sugar
½ + ¼ cup coconut milk
7 fish balls (the kind you can get from an Asian market)
Instant noodles (any kind will work, but I love the quick-cook type)
Spring onions for garnish
Directions
- Heat about 1 tsp of oil in your pot or ddukbaegi over medium heat. Add the sausages and fry them until they begin to brown. Once cooked, remove the sausages and set them aside.
- In the same pot, add 1 tbsp of neutral oil and toss in the minced shallots. Sauté them for a minute before adding the garlic and frying for another minute.
- Stir in the curry powder and let it cook with the shallots and garlic to release all the wonderful flavors.
- Add the Sha Cha sauce, oyster sauce, and light soy sauce. Stir everything together and pour in the chicken broth. Stir in the sugar, a pinch of MSG (optional), and coconut milk. Let everything come to a simmer.
- Toss the fish balls into the simmering sauce and cover the pot. Let them cook for about 3 minutes to soak up the flavors.
- Uncover and add the instant noodles to the pot, then cover again. Let it cook for 3 minutes. The heat from the ddukbaegi will keep cooking the noodles even when it’s off the heat, so keep an eye on it!
- Once the noodles are ready, uncover the pot, and add the sausages back in. Garnish with chopped spring onions for that extra pop of color and flavor!
Notes
- Cooking the sausages When frying the sausages, be careful not to overcook them. You just want to get a nice golden-brown color on the outside.
- The noodles will continue to cook in the hot broth even after you turn off the heat, so make sure they don’t get mushy. If you like your noodles a bit firmer, you may want to check them early.
- Broth thickness If your broth is a bit too thick, you can add a little more chicken stock or water to loosen it up. Keep the consistency how you like it!
Serving Suggestions
- Side dishes Serve with a side of pickled vegetables or a fresh cucumber salad to balance out the richness of the curry broth.
- Rice If you’re craving more carbs, serve this dish over some steamed white rice for a heartier meal.
Fun Fact
Did you know that curry fish balls are a popular street food in Hong Kong and Macau? They’re often served with toothpicks and eaten as a quick snack. It’s amazing how something so simple can bring so much joy!
Conclusion
This Curry Fishball and Sausage Noodles recipe is a perfect fusion of flavors that are both nostalgic and comforting. With tender sausages, succulent fishballs, and a rich, spicy broth, it’s sure to satisfy your cravings. Whether you’re reminiscing about Macau or just in the mood for a hearty meal, this dish has everything you need. Enjoy a bowl of deliciousness and take your taste buds on a trip!
