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. ---------------------------------------------------------------------------
Nutrition
Ingredients
