Fish ball noodles are cooked in many ways in Malaysia and Singapore. They are available in soup or dry, spicy or non spicy, mee pok or chu mian or mee kia (type of noodles).... These days most hawkers use commercial 'supermarket' ones, it is quite difficult to find stalls who still make their own fishballs. The problem with these factory supplied fishballs is that they are not 100% fish meat - probably added with corn flour or other artifical seasonings - NOT healthy! There are 2-3 types of fish commonly used in Singapore to make bouncy fishballs  - Wolf Herring, Yellowtail Snapper and Spotted Mackerel. Check out these homemade fishballs recipes: Mummy, I can cook, Guai Shu Shu, Hunger Hunger.

If you are like me - can't cook - you can try out these highly raved fishball noodles stalls:

Song Kee Fishball Noodles (Original) 松记鱼丸面
Blk 75, Toa Payoh Lorong 5, #01-354M.
Opening hours: 10.30am to 12 midnight, closed every alternate Wednesday