Crispy Fish With Asian Noodles

• 2 large eggs, lightly beaten
• 1/3 cup cornstarch
• 1 None long red chili, finely chopped, plus extra, to serve
• None None oil, for shallow-frying, plus 1 tbsp extra
• 1 lb boneless fish fillets, cut into chunks
• 2 None green onions, sliced, plus extra, to serve
• 1 (1 inch) piece ginger, grated
• 2 cloves garlic, sliced
• 1/2 cup water
• 1/4 cup sweet chili sauce
• 2 tbsp kecap manis (thick sweet soy sauce)
• 1 tbsp soy sauce
• 1 lb singapore noodles, cooked, drained
• 1 bunch baby bok choy, leaves separated

1. In a large bowl make the batter by, whisking eggs, cornstarch and chili together.
2. Heat oil in a wok or large saucepan on high, until a drop of batter sizzles as soon as it's added.
3. Working in two batches, dip fish into batter. Cook each batch for 2-3 minutes, until golden and cooked through. Drain on paper towels.
4. Heat extra oil in a wok or large frying pan on high.
5. Stir fry green onions, ginger and garlic for 1 minute. Add water and sauces and simmer 1 minute. Toss in the noodles and bok choy and cook another 1-2 minutes.
6. Serve noodles topped with fish, extra chili and green onions.

eggs, cornstarch, long red chili, oil, fish, green onions, ginger, garlic, water, sweet chili sauce, manis, soy sauce, singapore noodles, choy

Taken from recipes-plus.com/api/v2.0/recipes/28663 (may not work)