Szechuan Fish Noodles
Dive into the bold, spicy world of Szechuan cuisine with this irresistible Szechuan Fish Noodles recipe! Delicate white fish fillets are poached to tender perfection in a fragrant, fiery broth infused with Szechuan peppercorns, dried chilies, and the umami punch of chili bean paste (Doubanjiang). Tossed with slippery rice noodles, this dish combines tingling heat, savory richness, and just a hint of tang from black vinegar. Perfect for spice lovers, this easy-to-follow recipe comes together in under an hour and offers an authentic taste of Chinese comfort food right from your kitchen. Garnish with fresh cilantro and green onions for an extra layer of flavor, and serve hot for a truly satisfying meal! Perfect keywords: spicy Szechuan fish dish, Chinese noodle recipes, bold Asian flavors.
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Recipe Information
Ingredients
- 400 grams white fish fillets (e.g., cod or tilapia)
- 250 grams rice noodles (medium width)
- 2 teaspoons Szechuan peppercorns
- 6 pieces dried red chilies
- 4 pieces garlic cloves
- 1 tablespoon ginger
- 3 stalks green onions
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 tablespoons chili bean paste (Doubanjiang)
- 500 milliliters chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 3 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons cilantro (optional, for garnish)
Instructions
Prepare the rice noodles according to the package instructions, usually by soaking or boiling them. Once cooked, drain, set aside, and toss with a teaspoon of vegetable oil to prevent sticking.
Slice the white fish fillets into bite-sized pieces. Season lightly with salt and set aside.
Toast the Szechuan peppercorns in a dry pan over low heat until fragrant, about 2 minutes. Remove from the pan, let cool slightly, and crush gently using a mortar and pestle or the back of a spoon.
Finely mince the garlic, and chop the ginger into thin strips. Slice the green onions, separating the white and green parts.
Heat 3 tablespoons of vegetable oil in a wok or large skillet on medium heat. Add the dried red chilies and crushed Szechuan peppercorns. Stir-fry for 1 minute until the oil is infused with the aroma.
Add the minced garlic, ginger, and the white part of the green onions. Stir-fry for another minute until fragrant.
Stir in the chili bean paste (Doubanjiang) and cook for 1-2 minutes to release its flavor.
Add the chicken stock, soy sauce, black vinegar, and sugar to the wok. Bring to a gentle simmer.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the simmering sauce to thicken it slightly.
Gently add the fish pieces to the sauce. Cover and let the fish poach in the sauce for 5-7 minutes until fully cooked and tender.
Add the cooked rice noodles to the wok and toss gently to coat them evenly in the sauce.
Adjust seasoning with additional salt or vinegar if needed. Remove from heat and sprinkle with the green parts of the green onions and optional cilantro for garnish.
Serve hot and enjoy the bold and spicy flavors of Szechuan Fish Noodles!
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 6280 mg | 273% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.8 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
