We had this fried noodles for lunch on Sunday. The meal was whipped up in less than 30 minutes including the preparation of individual ingredients. It could be even faster if lesser ingredient is used. Thanks to the all-in-one fried noodles spices. The premix pack I used here is called “Singapore Noodles Spices”, a new product from Seah’s Spices.
Kung Pao Chicken (宫保鸡丁) is one dish that I like to order when I dine out at Zhi Char Stall. I didn’t know that the version of Kung Pao Chicken with thick, spicy and sweet black sauce that I used to have for many years since young is not authentic until I tasted the original Sichuan version in a Sichuan restaurant in Taipei eight years ago.
The original Sichuan version uses Sichuan peppercorns. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavour which tasted totally different from our local version.