Ingredients for Szechuan Fish Noodles
- White Fish Fillets
- 2 tbsp cornstarch
- 1 egg white
- Chinese Wine
- 1/2 cup water chestnuts, sliced
- 1/2 cup bamboo shoots, sliced
- Spring Greens
- Garlic Clove
- Gingerroot
- Chili Bean Paste
- Dark Soy Sauce
- 1/2 cup chicken stock
- Fresh Egg Noodles
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How to Make Szechuan Fish Noodles
- Cut 1 lb fish fillet into bite-sized pieces. In a bowl, combine the fish with 2 tbsp cornstarch, 1 egg white, and 1 tbsp rice wine. Gently mix.
- Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the fish and stir-fry for 1 minute until lightly browned.
- Pour in any remaining marinade from the bowl and add 1 tbsp rice wine. Stir to combine.
- Add 1/2 cup water chestnuts (sliced) and 1/2 cup bamboo shoots (sliced) and stir-fry for 30 seconds.
- Remove the fish mixture from the wok and set aside. Wipe the wok clean. Heat 1 tbsp vegetable oil in the wok.
- Add 2 stalks spring onions (chopped), 2 cloves garlic (minced), and 1-inch piece of ginger (minced). Stir-fry for 20 seconds until fragrant.
- Add 2 tbsp fermented black bean paste, 2 tbsp soy sauce, and 1/2 cup chicken stock. Cook, stirring constantly, for 1 minute.
- Return the fish mixture to the wok.
- Meanwhile, cook 8 oz egg noodles according to package directions. Drain well and add to the wok.
- Toss everything together until the noodles are heated through and coated in the sauce.
- Serve immediately in warmed bowls. Garnish with extra spring onions (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
1g
Carbs
3g
