Fish Maw Rice Noodles Recipe

Prepare fish maw

If using dried fish maw, soak in warm water for 6–8 hours or overnight until softened. Rinse, trim any tough edges, and slice into bite-sized strips (about 1–2 cm wide). If using pre-rehydrated fish maw, rinse and slice.

In a large pot, heat chicken stock and 500 ml water over medium heat until it comes to a gentle simmer.

Add sliced ginger, crushed garlic, smashed white parts of scallions, Shaoxing wine, light soy sauce, fish sauce, sugar, and white pepper to the pot. Simmer gently for 12–15 minutes to allow flavors to infuse.

Add the prepared fish maw strips to the simmering broth and cook for 8–10 minutes until they are tender but still slightly springy. Taste and adjust seasoning (add a little more soy or fish sauce if needed). Keep broth warm on low heat.

If using dried rice noodles, soak them according to package instructions until pliable, then drain. If using fresh noodles, separate them gently so they do not clump.

Pat shrimp and fish pieces dry. Toss shrimp and fish with 1 tablespoon cornstarch and 3/4 tsp salt to lightly coat; this gives the proteins a silkier texture in the broth.

In a skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Quickly stir-fry the shrimp just until they begin to turn pink, about 1–2 minutes; remove and set aside. Stir-fry fish pieces briefly (about 1–2 minutes) until just opaque but not fully cooked through; remove and set aside. (They will finish cooking in the broth.)

In the same skillet, add a splash more oil if needed and saute sliced shiitake mushrooms for 2–3 minutes until softened. Add bok choy and toss until wilted but still bright green, about 1–2 minutes. Remove from heat.

Place drained noodles into serving bowls. Top with sautéed vegetables, bean sprouts, cooked shrimp, and par-cooked fish pieces.

Ladle the hot broth with fish maw over the noodles and toppings, covering them. The residual heat and broth will finish cooking the fish in about 1–2 minutes.

Drizzle each bowl with 1/2 teaspoon sesame oil and a little chili oil or sprinkle chili flakes to taste. Garnish with sliced green scallions, chopped cilantro, and fried shallots if using. Serve with lime wedges on the side.

If you prefer a slightly thicker, silky broth, mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. While the broth is simmering, slowly whisk the slurry into the broth and simmer for 1 minute until it slightly thickens.

Turn the heat to low. Slowly drizzle the lightly beaten egg into the simmering broth while stirring gently to create fine egg ribbons (optional). Stir once, then remove from heat.

Final taste check: adjust salt, soy sauce or fish sauce if needed. Serve immediately so the noodles remain tender and the fish maw keeps its texture.