You don’t have to go to a hawker centre to tuck into a hearty bowl of noodles, this easy recipe will have you comfort food bowl ready in under 30 minutes.

Serves 2

Ingredients:

1 packet mee pok

1 packet fish balls

200gm minced chicken

4 dried, or fresh mushrooms, sliced

1 chicken stock cube, or homemade stock

500ml water

4-6 bok choy leaves

½ teaspoon oil

Sauce

1 tablespoon oyster sauce

½ tablespoon kicap manis

1 tablespoon soy sauce

1 teaspoon fish sauce

¼ teaspoon sesame oil

¼ teaspoon sugar

Condiments

1 red chilli, sliced

1 spring onion, sliced

2 teaspoons, fried garlic

2 teaspoons fried shallots

2 dashes white pepper

Method:

1. Pour the 500ml of water into a medium pot and crumble in the stock. Bring to a simmer, then add the mushrooms (if using dried - if fresh, add later).
2. Mix all the sauce ingredients together in a small bowl.
3. Add 1 tablespoon of the sauce to the minced chicken, and mix well.
4. Heat a small frying pan over medium heat, add ½ teaspoon of oil. Saute the chicken until fragrant and cooked (about 4 minutes). Remove from heat and set aside.
5. Prepare your condiments and lay them out, as you will need to assemble the dish and serve quickly when the noodles are cooked.Fill a medium pot with water till it's just over half full, then bring to a boil.
6. Meanwhile, prepare a large bowl of cold water.
7. Prepare a bowl to toss the cooked noodles in - you may also toss directly into the serving bowls.  Also prepare a strainer for the noodles.
8. In the soup stock (1), add the fish balls, bok choy and fresh mushrooms (if using) - this should simmer for 3-4 minutes.
9. Drop the noodles into the boiling water and swirl using chopsticks for 1 minute.
10. Immediately drain the noodles in the strainer and drop them into the cold water.
11. Add the noodles into the mixing bowl, then add the sauce and toss well, stirring with chopsticks.
12. To serve, top each portion of noodles with some chicken, mushrooms, fishballs, and bok choy. Then, garnish with chilli, spring onion, fried garlic, fried shallots and pepper.
13. The remaining soup can be served on the side, or over the noodles depending on preference.