Rustle up this easy Sichuan fish noodle dish for a fantastic mid-week dinner.


  • 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


  • 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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