Szechuan Fish Noodles Recipe

Name: Szechuan Fish Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g white fish fillets (Snapper Or Blue Eye); 2 teaspoons cornflour; 1 egg white; 2 tablespoons Chinese wine (Shaohsing); 100 g water chestnuts (Finely Chopped); 50 g bamboo shoots (Cut Into Matchsticks); 2 spring greens (Green Part Only); 1 garlic clove (Chopped); 1 tablespoon freshly grated gingerroot; 1 tablespoon chili bean paste (From Asian Deli's); 1 tablespoon dark soy sauce; 1 cup chicken stock; 400 g fresh egg noodles

Servings: persons

250 g white fish fillets (Snapper Or Blue Eye)
2 teaspoons cornflour
1 egg white
2 tablespoons Chinese wine (Shaohsing)
100 g water chestnuts (Finely Chopped)
50 g bamboo shoots (Cut Into Matchsticks)
2 spring greens (Green Part Only)
1 garlic clove (Chopped)
1 tablespoon freshly grated gingerroot
1 tablespoon chili bean paste (From Asian Deli's)
1 tablespoon dark soy sauce
1 cup chicken stock
400 g fresh egg noodles

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.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g white fish fillets (Snapper Or Blue Eye), 2 teaspoons cornflour, 1 egg white, 2 tablespoons Chinese wine (Shaohsing), and more.

Yes, Szechuan Fish Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan Fish Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions