Stir-Fry Fish Paste Noodles

To make the noodles, pick over the fish ensuring there are no bones or sinewy bits. Chop the fish into even pieces and place in a food processor with salt and egg white and process until as smooth as possible. The mixture should be a soft consistency and very easy to pipe – if it feels a little stiff, add a teaspoon of water at a time until it loosens a little.

Put the fish paste mixture into a piping bag with a ¼ inch round hole nozzle. The thinner nozzle will produce ‘noodles’ resembling spaghetti.

Heat 4 cups of water in a large wok with salt, and pipe the paste directly into the simmering stock and allow it to float to the surface and cook a further few seconds if thin noodles and around 10 seconds if thicker noodles. The fish-paste will turn pale and opaque. Scoop out with a mesh strainer, add some cold water, and drain well before placing into one of four small bowls. Repeat with the remaining mixture until there are noodles in all bowls.

Heat 1 tbsp vegetable in a wok, stir in all the vegetables, and stir fry for 1 minute. Add salt, sugar, white pepper, water, shaoxing wine, cornstarch water mixture, and stir fry for 1 minute. Stir in the noodles, and toss to combine everything together.

Enjoy!