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.

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Steps

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Cut fish into bite size pieces and mix with the cornflour , egg white and 1 tablespoon rice wine.

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Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute.

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Pour in any remaining marinade and remaining rice wine.

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Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds.

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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.

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Add bean paste , soy sauce and chicken stock , cook stirring , for 1 minute , then return fish mixture to the pan.

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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.

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Serve on a warmed serving platter or in chinese bowls.

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Ingredients

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white fish fillets, cornflour, egg white, chinese wine, water chestnuts, bamboo shoots, spring greens, garlic clove, gingerroot, chili bean paste, dark soy sauce, chicken stock, fresh egg noodles