Using yesterday's leftover beansprout, we made noodle for today's dinner. The base soup was a quick job using anchovie stock, kei chi (wolfberries), some peppercorn, salt and sugar. On top of the noodle, we mixed in plenty of stuff as can be seen in the photo below :)
We had fishball, seaweed, beansprout and siew bak choy. Yum yum...
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