Szechuan Fish Noodles

• 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.

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

Taken from www.food.com/recipe/szechuan-fish-noodles-197433 (may not work)