Shacha Noodles

Gently separate 300 g precooked noodles. Devein and drain 240 g peeled shrimp. Leave 6 fish balls whole and halve 6 tofu puffs. Wash 160 g bok choy and 120 g sprouts; mince 20 g garlic. Check the fish-ball and noodle packages for reheating instructions.

Heat 20 ml oil in a soup pot over medium-low heat. Cook 20 g minced garlic for about 30 seconds until fragrant, without browning. Add 60 g stirred shacha sauce and cook over low heat for about 30–60 seconds, stirring, until aromatic. Add the next step’s water promptly if it starts sticking.

Pour in 1000 ml water and stir the paste off the base. Add 16 ml light soy sauce, 6 g sugar and 2 g white pepper. Bring to a boil, add all 6 fish balls and the halved tofu puffs, then simmer for about 5 minutes until the puffs absorb broth and the balls are piping hot throughout. Follow any longer package heating time.

Add 240 g shrimp and simmer gently for about 2–3 minutes until pink-white and fully opaque in the center. Turn off the heat and cover to keep hot; the broth should still be piping hot when serving.

Bring the remaining 2000 ml water to a boil in a second pot. Blanch 160 g bok choy for about 1–2 minutes until the stems are just tender; lift out and drain. Cook 120 g sprouts until steaming hot and no longer raw, about 1–2 minutes, then drain. Divide both between two noodle bowls. Keep the water for the noodles.

Add 300 g precooked noodles to the same boiling water and separate gently. Heat for about 30–60 seconds until loose and piping hot, following the package instructions rather than raw-noodle timings. Drain well and divide between the two bowls of vegetables. Discard the cooking water.

Divide the hot shacha broth and toppings evenly between the two bowls: 3 fish balls, 6 tofu-puff halves and half the shrimp per bowl. Gently loosen the noodles and serve immediately. The broth should flow around and coat the noodles, rather than form a dry sauce or thick gravy.