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Peter Evans

Sichuan fish noodles


Serves 4

Ingredients

  • 250 g white Fish Fillets Snapper or Blue eye
  • 2 teaspoons Cornflour
  • 1 egg white
  • 2 tablespoons Shaohsing Chinese cooking wine
  • 100 g Water Chestnuts finely chopped
  • 50 g Bamboo Shoots cut into matchsticks
  • 2 spring greens green part only
  • 1 Garlic Clove chopped
  • 1 tablespoon Freshly Grated Ginger
  • 1 tablespoon Chilli Bean Paste . From Asian Deli's
  • 1 tablespoon dark soy sauce
  • 1 cup chicken stock
  • 400 g fresh egg noodles

Method

  1. Cut fish into bite size pieces and mix with the cornflour, egg white and 1 tablespoon rice wine.
  2. Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute.
  3. Pour in any remaining marinade and remaining rice wine.
  4. Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds.
  5. Remove the fish mixture, give the wok a quick wipe, then heat the remaining 1 tablespoon oil and stir fry spring onion, garlic and finger for 20 seconds.
  6. Add bean paste, soy sauce and chicken stock, cook stirring, for 1 minute, then return fish mixture to the pan.
  7. Meanwhile cook the egg noodles in a pot of boiling water for 1 minute, drain well, add noodles to the wok and toss well and heat through.
  8. Serve on a warmed serving platter or in Chinese bowls.
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