One of my pet peeves eating out is the amount of time wasted just waiting for food to be served. I always will only go to places that are not crowded and even then, some people work slower than others and I would still need to waste precious time.

I try to cook for myself when I have a pile of work waiting for me. Even cooking for the family, I would only look for recipes that require the least preparation. Heh… I sound lazy, don’t I?

I found this really simple 15-minute fishball noodles recipe this morning that would be perfect for people who are like me, who dislike wasting time at the kitchen or sitting around waiting to be served.

Ingredients:
2 tablespoons cooking oil
2 cloves garlic, minced
1cm ginger, minced
6 cups water
3 tablespoons concentrated chicken stock
1 tablespoon sliced preserved cabbage, optional
12 fish balls
1/2 teaspoon sesame oil
pepper to taste

300gm mee hoon (noodles), cooked
3 - 4 chilli padi, finely pounded and mixed with 2 teaspoons light soya sauce

Garnishing:
1 cup bean sprouts, tailed and blanched
1 stalk celery, cut into 1cm sections
1 stalk spring onion, finely chopped
1/4 cup sliced friend shallots

Preparation:
1. Heat oil, stir fry garlic and ginger until aromatic.
2. Add in water and bring to a boil. Add concentrated chicken stock and preserved cabbage. Simmer for five minutes.
3. Stir in fish balls, sesame oil and pepper to taste; cook for five minutes or until done.
4 When serving, place mee hoon into individual bowls. Add garnishing and pour hot soup over the mee hoon.
5. Serve with chilli padi mixture (optional)

*Recipe and image courtesy of Maggi

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