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Szechuan Fish Noodles

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“This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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