Chinese
Chinese - Hubei Cuisine
Hubei Rice Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 300g fresh rice noodles
- • 150g white fish fillet, minced
- • 1L fish or chicken stock
- • 50g rice flour
- • 1 tbsp chopped preserved vegetables
- • 2 tsp sesame oil
- • 1/2 tsp white pepper
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Blend the minced fish with 100ml of cold stock until smooth.
2
Phase 2
Whisk the fish paste into the remaining hot stock with the rice flour.
3
Phase 3
Cook gently for 8 minutes, stirring, until the broth is silky.
4
Phase 4
Add the rice noodles and cook 2 minutes until heated through.
5
Phase 5
Stir in the pepper and preserved vegetables.
6
Phase 6
Drizzle with sesame oil and top with spring onions.