Slice the chilli into small pieces, chop the spring onions into approximately 5 mm pieces, and mince the garlic. Wash the seasonal vegetables and cut them into ⅓. Set everything aside.

Divide the egg noodles evenly based on the number of servings you are making and loosen them in a bowl.

Microwave each portion for 30 seconds, one at a time, and place each serving in a separate bowl. Set aside.

In a medium/large pot, add chicken stock, water (500 ml for 2 servings / 1 Liter for 4 servings / 1.5 Liters for 6 servings), and Ahh Maa Soup Seasoning.

Add the fish balls and bring to a boil over medium-high heat. Let the soup boil for 8 minutes until the fish balls are fully cooked.

In a small pot or pan, heat vegetable oil over low to medium heat (2 Tbs for 2 servings / 3 Tbs for 4 servings / 5 Tbs for 6 servings).

Add the minced garlic and fry until lightly golden, stirring occasionally. Then add the fried garlic to the soup base.

In another medium pot, boil water. Blanch the seasonal vegetables in the boiling water for 10–15 seconds, then set the vegetables aside while keeping the pot of water on boil.

Prepare cold water in a large bowl and set aside. Place the first portion of microwaved egg noodles in a strainer and lower them into boiling water. Cook for 15 seconds for a firm texture or 25 seconds for a soft texture, while stirring occasionally.

Once cooked, remove the noodles with a strainer, shake off the excess water and immediately dunk them into the cold water bath for 5–10 seconds to prevent clumping.

Do not discard the pot of water as this will be used to cook the other portions. Shake off excess water and transfer to a serving bowl. Repeat for the other portions.

Divide the blanched seasonal vegetables between the servings, placing them on top of the noodles. Divide evenly and pour the soup and fish balls over each bowl of noodles, then garnish with chopped spring onions, fried shallots, and sliced chilli (optional) to suit your desired spice level.

Serve hot and enjoy!