Sichuan Pickled Mustard Greens and Fish Noodle Soup recipe - ingredients, nutrition and when to eat it
This Sichuan-style noodle soup brings white fish, pickled mustard greens, and Chinese wheat noodles together in a tangy, spicy broth.
This Sichuan-style noodle soup brings white fish, pickled mustard greens, and Chinese wheat noodles together in a tangy, spicy broth. The fish is tender and the greens crisp, making it a warming lunch or dinner on a chilly day.
Chinese · 30 minutes to cook
Tips: If the pickled mustard greens are very salty, rinse them before adding, and adjust the broth seasoning at the end.
Tips: Add the fish once the broth is boiling so it doesn’t fall apart.
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Ingredients (1 serving)
- Cod — 120 g
- Pickled mustard greens — 40 g
- Chinese wheat noodles — 180 g
- Chicken stock — 350 ml
- Doubanjiang — 1 Tbsp
- Chili oil — 1 tsp
- Ginger — 5 g
- Garlic — 1 pc
- Green onion — 10 g
- Vinegar — 1 tsp
- Water — 100 ml