One of the best ways to understand the powers of gluten is to take a ball of dough and stretch it with your hands into impressively long noodles. As the birthplace of the modern noodle, Chinese chefs were pulling them by hand long before machines arrived, and in this class noodle diva Michelle Nguyen will have you stretching and slapping Biangbiang mian noodles in your own home kitchen. You’ll sauce your creation with more than just your pride – once out of the pot, your noodles will mingle with pork, winter greens, chickpeas, and chili oil in a savory broth.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.