SZECHUAN FISH NOODLES
This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share.
Provided by Jewelies
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 119.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 43.7, Sodium 400.2, Carbohydrate 10.5, Fiber 1.2, Sugar 2.7, Protein 15.2
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