health
February 2, 2026
Stir-fry suppers: Jeremy Pang’s recipes for Sichuan chicken and Singapore noodles
Enrol in the school of wok and get sizzling with a simple stir-fry and a classic hotch-potch noodle dish. Follow the ‘wok clock’ and both are ready in about half an hour
TL;DR
- Stir-frying relies on 'wok hei,' or high heat, for success.
- Singapore noodles should be dry and flavorful, requiring a constantly hot wok.
- Sichuan chicken incorporates Sichuan peppercorns for a unique 'ma la' (numbing) sensation.
- Both recipes utilize a 'wok clock' method to organize ingredients before cooking.
- The article provides detailed ingredient lists and step-by-step instructions for both dishes.
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