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
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tir-frying, as its name suggests, is the technique of frying while continuously stirring or circulating heat, and it is the heat that’s all-important. Stir-frying is all about wok hei, or ‘wok’s air’ in English, which you can think of as the ‘height of fire’, or the level of heat. It’s said that Chinese cooks have good wok hei if they have a true understanding of the heat of their wok and how to handle it in all situations, and a stir-fry’s success is based on the quality of the cook’s wok hei.
This dish may not actually be Singaporean in origin, seemingly drawing on influences and crossovers in cuisine from various regions throughout Asia, but it’s actually the noodles – Singapore vermicelli – that give it its name. Singapore noodles are supposed to be dry yet packed full of flavour. To get this right, follow the instructions closely and remember to keep your wok smoking hot at all times – never, ever lose your sizzle!
Prep 15 min
