Love food hate waste! In just a few simple steps, chef Eric Low turns excess from last night’s stir fried fish fillet into a healthy fish noodle soup for families. It’s easy, and you can do it too!

Looking for more ideas to clear out your leftovers? Check out our article The Top 10 Recipes Made From Leftovers here.

#SeasonYourEx: Leftover Stir Fried Fish Fillet to Healthy Fish…

#SeasonYourEx: Leftover Stir Fried Fish Fillet to Healthy Fish Noodle Soup. Last night's dinner can be today's lunch. Chef Eric Low turns a fish fillet stir fry into Fish Noodle Soup with just a few more ingredients. More recipes at www.happyplate.sg

Posted by Electrolux on Sunday, 12 November 2017

Ingredients (for 2 portions)

200g               Leftover cooked fish fillet

500ml             Water

1tbsp              Chicken Boullion Powder

1no                 Tomato, cut into wedges

100g               Chye Sim Vegetables, cut and trimmed

4slices            Ginger

50ml               Evaporated Milk

400g               Thick Beehoon Noodles (laksa type)

Fresh coriander and fried shallots for garnish


  1. Boil water add the ginger and chicken boullion powder. Simmer for 10 minutes
  2. Place tomatoes, chye sim vegetables and evaporated milk in pot. Bring to boil again and simmer for 2 minutes.
  3. Pick out fish fillets and discard other ingredients in the leftover recipe. Retain some of the sauce and add to the simmer stock with the reserved fish fillets.
  4. Add bee hoon to the soup and simmer for 1 minute. Transfer to serving bowl, garnish with some fried shallots, coriander and serve.