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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Atinuke Adebayo
[email protected]This is one of my favorite Szechuan dishes. I love the spicy, numbing sauce and the tender fish.
M Umar Raza
[email protected]I love the combination of flavors in this dish. It's spicy, savory, and tangy all at the same time.
Rj Fahad
[email protected]This is a really flavorful and satisfying dish. I highly recommend it!
adenike anthonia
[email protected]Meh.
Nate DeLane
[email protected]The recipe was easy to follow and the dish turned out great! I will definitely be making this again.
Hashir Baloch
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
Rana Gogoi
[email protected]It was okay. I've had better Szechuan fish noodles.
Ferrao simao Nhabinde
[email protected]This is my new favorite noodle dish! I love the spicy, garlicky sauce and the tender fish.
Anam Anam
[email protected]Not a fan of the Szechuan peppercorns. They were too numbing for me.
Julius Rimmey
[email protected]This dish is a great way to use up leftover fish. I also added some chopped green onions and cilantro for extra flavor.
Mubshersaeed Saeed
[email protected]The sauce is a bit too oily for my liking.
Kenneth Tafoya
[email protected]I've made this dish several times now, and it's always a hit! My friends and family love it.
Chand Maeza
[email protected]A bit too spicy for my taste, but still very good.
Frans Art
[email protected]My first time trying Szechuan cuisine, and I'm impressed! The flavors are bold and complex, and the noodles are perfectly cooked. I'll be making this again soon.
MOTORCORN
[email protected]Easy to make and delicious! I added some extra vegetables to make it a complete meal.
Ebony Millard
[email protected]This Szechuan fish noodles is amazing! My family loves the combination of spicy, savory, and tangy flavors. The noodles were cooked perfectly and the fish was flaky and tender. Will definitely make this again!