Szechuan Fish Noodles

READY IN: 20mins
Recipe by Jewelies

This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share.

Top Review by ellie_

We enjoyed this simple-to-make dish using the Snapper option . Some of the ingredients were unfamiliar to me so I used green onions for the spring greens, rice wine for the Chinese wine and cornstarch for the corn flour. Thanks for sharing!

Ingredients Nutrition


  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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