My version has all my favourite ingredients.
No lard. I used pumpkin seed oil instead. Just a dash of it together with ketchup, chili sauce, ground black pepper and the juice of one lime.
Fresh noodles must be eaten the moment they are ready or they will turn into a soggy lump of starch. So cook the soup before you start on the noodles.
Mini spinach is so tender when blanched in a stock made with dried silver fish and a clove of garlic. The fish balls give the soup extra oomph. Ground black pepper helps to balance the flavours.
Cook the noodles, put them in the prepared sauce, mix. Top the noodles with fish cake and char siew that have been warmed in the microwave for a few seconds. Garnish with chopped spring onions.
"Konloh mee" with fish ball and spinach soup. A healthier version with no heart-clogging lard.
