Asian Noodle Essentials: Pad Thai, Ramen & More
Katie Chin
Class Preview
- In-depth Instruction; over 109 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
China: Rice & Wonton Noodles
26:52
Join Asian cooking expert Katie Chin on a discovery tour of the rich bounty of Asian noodles. Begin in China with classic Cantonese rice noodles in beef chow fun. Then, Katie demonstrates how to fill, shape and poach wontons for soup.
China: More Egg Noodles
20:05
Learn the difference between lo mein and chow mein noodles. And, get inside tips on executing both to perfection. Plus, whip up Katie's special rendition of Chinese barbecued pork.
Japan: Udon & Ramen Noodles
20:07
Tackle Japanese noodle dishes and all their umami goodness. First, make udon noodles dressed in miso butter and shiitakes. Then, Katie teaches you how to make dashi stock and chashu (braised pork) from scratch, both key elements in her signature shoyu ramen.
Thailand: Pad Thai & Wide Rice Noodles
13:13
Thai noodle dishes pack a memorable flavor punch with every bite. In this lesson, learn how to use rice noodles to make Thailand's national dish, pad Thai. Then, take rice noodles in a saucy direction as you throw together addictive peanut noodles.
Vietnam: Mung Bean & Rice Vermicelli Noodles
14:01
Join Katie as she explores Vietnamese noodles, showcasing a mung bean glass noodle variation in a crab noodle salad. Then, perfect your rolling technique with thin rice vermicelli noodles and rice paper wrappers for your new go-to shrimp summer rolls.
Korea: Sweet Potato Vermicelli & Wheat Noodles
14:09
Your tour ends with the spicy, garlicky sweetness of Korean noodle dishes. Katie introduces you to the wonderful world of sweet potato vermicelli noodles as she makes her version of the Korean staple, japchae. Plus, use wheat noodles in a classically inspired gochujang noodle bowl.
Description
Learn to cook faster, more flavorful versions of your favorite restaurant noodles. Cookbook author and chef Katie Chin shows you how to get comfortable shopping for Asian noodles so you can whip up these dishes in your home kitchen, starting with Cantonese rice noodles for popular beef chow fun. Then, explore the differences between lo mein and chow mein noodles, and learn Katie’s secrets for succulent Chinese barbecue pork. Up next, dress udon noodles in rich miso butter sauce, and create savory dashi stock and braised pork (chashu), key elements in Katie’s signature shoyu ramen. You’ll also master everyone’s takeout favorite, pad Thai. Plus, learn rolling techniques that are helpful when making vermicelli-filled summer rolls. And finally, embrace the spicy, garlicky sweetness of crowd-pleasing Korean noodle dishes.
Katie Chin
Katie Chin got her start in the culinary industry with her mother, the award-winning restaurateur Leeann Chin. Katie and her mother co-hosted the national PBS series Double Happiness. Katie now runs Wok Star Catering in Los Angeles, and she has written several cookbooks, including Everyday Thai Cooking and Katie Chin's Everyday Chinese Cooking. Katie has made appearances on Today and Iron Chef America, and her work has been featured in Cooking Light, Bon Appétit and Glamour magazines, to name a few.
Bonus materials available after purchase
