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Chinese noodles and Korean shredded potatoes: J Kenji López-Alt’s wok recipes
Improve your wok smarts with this duo of spicy, Sichuan stir-fried cold noodles and nutty, shredded Korean potatoes
The beauty of wok-cooking lies in its versatility and speed. This pair of recipes start with a chilled noodle dish, originating in China’s Sichuan province, that can be prepared almost entirely in advance; its flavourful sauce is balanced between hot, sour and savoury, and the tingling citrus aroma of Sichuan peppercorns. It’s the perfect dish for a picnic or party. The second is a Korean potato stir-fry that comes together in minutes. Shredding and washing the potatoes before stir-frying gives them a uniquely crunchy, almost cucumber-like texture that sets them apart from western-style rösti or hash browns.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
Recipes extracted from The Wok: Recipes and Techniques, by J. Kenji López-Alt, published by WW Norton at £36. To buy one for £31.32, visit guardianbookshop.com
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