We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu: 
Biang Biang hand-pulled noodles
Szechuan-style ground pork, leafy greens, chickpeas, in a savory broth (or Szechuan style tofu and vegetable broth)

Where to find ingredients:
– Uwajimaya (located in Sodo)
– Asian Family Market (located on Aurora, in the Bitter Lake neighborhood)

Shopping List:
baby bok choy or leafy green of your choice
scallion (green onion)

Dry Goods / Pantry: 
chicken or beef broth (or vegetable broth – for the vegetarian option)
neutral flavor-high heat oil, such as safflower, canola, or vegetable oil
soy sauce
bread flour
nutritional yeast, make sure it has not expired
Shaoxing wine (Chinese rice wine)

garbanzo beans
Chinese black vinegar
chili oil (unless you are making your own, the recipe will be in the packet)
sesame oil
roasted peanuts
Tian Mian Jiang (flower bean paste)
pickled mustard greens (refrigerated section)

ground chicken, pork, or beef
Vegetarian option: extra firm tofu

Szechuan peppercorn
chili flake
Kosher salt
Freshly ground black pepper

If you are purchasing chili oil, the following spices are not needed. If you are making the Szechaun chili oil, though, please have the following spices:
star anise
cardamom pods
bay leaves
cinnamon stick
dried chiles de arbol

Equipment List: 
Food processor or KitchenAid mixer with dough hook
Rolling pin
Bench scraper or Knife
Cutting board and knife
Small pot for broth
Large pot for cooking noodles
Spice grinder or mortar and pestle for Szechuan peppercorns
Medium mixing bowl
2 small bowls for garnishes
Plastic wrap or kitchen towel

If you are making the Szechuan chili oil, you will need the following:
Small pot for oil
1 quart glass jar with lid
Small mesh strainer
Slotted spoon