Stir-fry suppers: Jeremy Pang’s recipes for Sichuan chicken and Singapore noodles ⊕
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a story from The Guardian ⚠️ › International
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
Stir-frying, as its name sugge…