Fishball Noodle Soup

Ingredients:
1 packet wet noodles (either yellow noodles/Bee Hoon/Kuey Teow)
16-20 fish balls
1-1/2 fish cakes ~ sliced
100g bean sprout ~ blanched
150g shrimps ~ blanched
50g dried anchovies
6 cloves garlic ~ crush
2 slice ginger ~ crush
1 ikan bilis cube
2 tbsp cooking oil
2 litres water
1 tbsp light soy sauce

Condiments:
Spring onion ~ chopped
Garlic oil (6-8 cloves garlic ~ chopped finely & fried with cooking oil)
3-4 bird's eye chilies ~ chopped
Light soy sauce

Directions:

1. In a pot, heat oil & fried the anchovies, garlic & ginger till fragrance or till anchovies cook.  Then add water & bring to boil then reduce the heat to simmer for 30 mins
2. After simmering, strain the broth & discard the anchovies, garlic & ginger.  With stock back & add the ikan bilis cube.  Continue to bring to boil.
3. Then season light soy sauce & white pepper.  Add the fish balls & cook until it floated to the surface.
4. To assemble, put a handful of noodle in a medium bowl, arrange sliced fish cake, bean sprouts & shrimps on top of the noodle.
5. Then ladle the fish balls soup over the noodle; sprinkle chopped onion & drizzle some garlic oil.
6. Serve immediately with chopped bird's eye chili together with light soy sauce.