Jeremy Pang recipes: Sichuan chicken and Singapore noodles
Theguardian reports that stir-frying is the technique of frying while continuously stirring and that the key element is heat, described as wok hei — the cook’s understanding of the wok’s level of fire. The Singapore noodles recipe uses dried vermicelli, eggs, onion, red pepper, prawns and beansprouts plus a spice paste.
It instructs soaking the noodles briefly, building a “wok clock” of prepared ingredients, keeping the wok smoking hot, scrambling the egg, then stir-frying vegetables, prawns and noodles before adding the paste and finishing with a spring onion garnish. The Sichuan chicken calls for boneless chicken thighs, onion, red pepper, dried red chillies, crushed Sichuan peppercorns, garlic, a marinade and a separate sauce, plus cashew nuts.
The method uses a wok clock, high heat to brown aromatics, then chicken, followed by peppercorns and garlic, before adding chilli and sauce to reduce until it sticks to the chicken, finishing with cashew nuts and spring onion.