Noodles with fish and home-salted mustard greens

Noodles with fish and home-salted mustard greens

The Real Food of China
Leanne Kitchen

Perhaps the best noodles we ate in China were at the celebrated Kuiyuan Restaurant in the lovely city of Hangzhou. Founded in 1867 by a businessman from Anhui Province, it’s gone on to become legendary for its 150 or so noodle recipes. Their stocks are out of this world and they hand-make their noodles according to special 100-year-old techniques. All their ingredients are hand-selected, and oh how we wish we could conjure noodles like their famous prawn and eel ones.


Quantity Ingredient
600g skinless monkfish
1 quantity Home-salted mustard greens
375g dried, thin egg noodles
5 cm piece young ginger, peeled and finely shredded, (optional)


Quantity Ingredient
2kg fish bones and heads from white fish
2 tablespoons vegetable oil
250g boneless pork belly, skin on
4 spring onions, chopped
6 slices ginger, unpeeled
35g dried shrimp
125ml clear rice wine


  1. To make the stock, use a cleaver to cut the fish bones and heads into 10 cm pieces. Heat the oil in a stockpot over a medium heat, then add the fish bones and heads, pork belly, spring onions and ginger and cook, stirring occasionally, for 10 minutes, or until the fish bones and pork have changed colour and have released some juices. Add the dried shrimp, rice wine and about 2.5 litres water, or enough to just cover the pork and fish bones. Bring to a simmer over a low heat, then cook for about 1 hour, skimming off any impurities as they rise to the surface. Strain the stock through a fine sieve, discarding the solids, then return to a clean pan and bring to a simmer.
  2. Cut the fish widthwise into 10–12 cm pieces. Add the fish to the gently simmering stock and cook over a low heat for 5 minutes, depending on the thickness of the fish, or until cooked through.
  3. Meanwhile, rinse the mustard greens well and roughly slice. Cook the noodles in a saucepan of boiling water for 4 minutes (or according to the packet instructions), or until softened, then drain. Divide the noodles among four bowls and scatter over the mustard greens. Place the fish on the noodles and ladle the hot stock over the top. Scatter over the ginger, if using, and serve immediately.
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