Lazy Fish ball Sauce Udon Recipe

Staff C's Lazy HK-Style Recipe

Curry Fish Balls + Curry Udon

Staff C is a kindergarten teacher. After a full day of wrangling tiny humans, her survival strategy is a 15-minute dinner that tastes like Hong Kong in a bowl.

Fast. Fragrant. No effort required.

The kind of curry fish balls you'd grab from a HK 7-Eleven at 10pm — except made at home, in minutes. Kids love it, adults love it, and honestly it's dangerous how easy it is.

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Ingredients

• 10 fish balls
• 1 tbsp Tai Ma's Mysterious fish ball sauce (*Normal version if you like spicy, Kid's version for mild)
• 1 serving Inaniwa udon, cooked
• Onion / garlic, optional
• Water, as needed
• Furikake for garnish

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Method

1. Build the sauce Sauté onion or garlic if using, add the curry sauce and stir-fry until fragrant. Your kitchen will smell amazing.

2. Add the fish balls Add fish balls and a splash of water, simmer on medium-low. Add more water until you reach your perfect consistency.

3. Toss in the udon Drain and toss the udon straight into the curry. Let every strand soak up that sauce — not a drop wasted.

4. Plate up Sprinkle furikake on top and serve.

Got daikon or tofu puffs? Throw them in. Want heat? Grab the spicy version. 🌶️

All you need is one jar of Tai Ma, the rest is up to you.

True late-night HK vibes. 🍛🍜