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Cut fish into bite size pieces and mix with the cornflour, egg white and 1 tablespoon rice wine.
Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute.
Pour in any remaining marinade and remaining rice wine.
Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds.
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.
Add bean paste, soy sauce and chicken stock, cook stirring, for 1 minute, then return fish mixture to the pan.
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.
Serve on a warmed serving platter or in Chinese bowls.
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