Fishball Noodles (Mee Pok Tah)

Mee pok tah is a Teochew hawker dish — flat egg noodles, tossed dry (tah = dry), with the soup served on the side.

The fishballs are made the Teochew way: yellowtail and white-fish paste hand-kneaded until the protein develops its signature bounce — never minced, never bound with starch fillers. The noodles are dressed in a chilli-vinegar-soy sauce built on dark soy, oyster sauce and a heritage chilli paste sharpened with dried shrimp; sliced fishcake and scallions go over the top.

Eat the noodles first while they're hot and slick with sauce; sip the clear fishball broth between mouthfuls. Spicy and Non-Spicy variants available. Microwave and serve.

Ready in minutes

Heat straight from frozen - about 5 minutes in the microwave, or steam the sealed pack. No thawing, no cooking skills needed. 

Notes:

This product will be stored in our hub's freezer, or in a cooler with ice packs if freezer space is unavailable. Orders must be picked up on the day of delivery (Saturday) to ensure quality and freshness.