Traditional Chinese Noodles (Copycat Zok Noodle House)

This Chinese Noodle Soup is perfect for busy weeknights AND end of week fridge clean outs because it’s so fast and easy and you can toss in any vegetables and proteins you have. The soup broth tastes like what you get from Chinese restaurants even though this is made using a store bought chicken broth as a base. And it’s just 332 calories for a big satisfying bowl.

This truly is dinner on the table in just 20 minutes. Made from scratch. And perfect for the cooler evenings we’re now experiencing here in Melbourne!

• 1 packet of fishballs
• Chinese Celery
• Fried Onions
• Organic Noodles
• Chopped meat
• Soy Sauce
• Cooking caramel
• Chili ( Red and Green)
• Spinach ( one packet)

First,lets chop the onions.It is preferably to chop it into thin slices.

Pour five spoon of oil into the pan, then deep fry it till it turns golden brown and crispy.The fried onions is a side dishes for the noodles.

Wash the fish balls first, then chop it into thin slices.Then,put it all into the boiled water.

Clean the spinach throughly and remove sand and dirty particles.

For me, I prefer using organic flat noodles.

Now, put all the spinach you washed into the boiled water to make the vegetable soup for our noodles.You can also use other ingredient such as chicken broth or soy sauce.

Next, add the noodles.

Now, serve the noodles in a bowl, sit back and enjoy your warm meal!