Szechuan Soup Noodles

As made by Iron Chef Kenichi in the Noodle Battle.

Szechuan Soup Noodles


  • 750ml (3 cups) chicken stock
  • 125ml (1/2 cup) water
  • 250g sliced shiitake mushrooms
  • 50g bamboo shoots
  • 3 slices fresh root ginger
  • 2 cloves garlic, crushed
  • 2 teaspoons soy sauce
  • Spicy fermented bean paste
  • Prawn powder
  • 1/4 teaspoon dried crushed chillies
  • 250g Snapper fish fillets
  • 3 teaspoons sesame oil
  • 2 spring onions, chopped
  • handful chopped fresh coriander
  • 2 tablespoons white wine vinegar
  • 1,1/2 tablespoons cornflour
  • 1 egg, beaten


1. In a wok, throw in fermented bean paste, shiitake mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. When combined, throw in prawn powder – but watch out! It will create big flames!

Add the chicken stock, water, Bring to the boil, then reduce the heat and simmer while you assemble the rest of the ingredients.

2. Fry the fish in the wok until seared.

3. In a separate bowl, stir together the cornflour and vinegar, and set aside.

4. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands.

5. Stir in the vinegar and cornflour mixture. Add in the fried fish. Simmer over medium heat, stirring occasionally, until stock has thickened slightly, about 3 minutes. Serve garnished with egg noodles, spring onions and coriander.


Recipe taken from


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