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Noodles, Noodles & More Noodles

Monday August 20 @ 6:00 pm - 10:00 pm EDT

With such a huge variety of noodles in Chinese cooking, they are consumed every day as snacks, breakfast, lunch, or as the main dish at formal banquets. They’re made from regular wheat flour, rice flour, and starches. They’re served hot or cold, dressed with a sauce, submerged in soup, or stir-fried with all sorts of ingredients. In this class, we explore the many different types of noodles found in stores and learn how to make delicious dishes from a range of Asian traditions with them, including: Cold Sesame Noodles; Fried Lo Mein with BBQ Pork; Fried Beef Ho Fun with Yellow Chives; Hong Kong Pan-Fried Noodles with Seafood; and Taiwanese Beef Noodle Soup.

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Date:
Monday August 20
Time:
6:00 pm - 10:00 pm
Event Category:
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Venue

Institute of Culinary Edicuation
225 Liberty Street
New York, NY 10281 United States
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Phone:
212-847-0700
Website:
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