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February 20, 2022 4:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen and learn to make Hand-Pulled Noodles, served with Cumin Spiced Lamb, or Beef. Popularized by Xi'an Famous Foods in New York, hand-pulled noodles are made with a wheat flour dough that is cut into strips then pulled into long noodles. While the dough can be made ahead, the noodles should be cooked as they are pulled. Mai will walk you through how to make the dough, then pull and cook your noodles. She'll also teach you how to make her Chili Oil and Stir Fried Cumin Lamb (or Beef) to serve together with your freshly pulled and cooked noodles.
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Ingredients, Biang Biang Noodles with Spicy Cumin Lamb: noodle dough, cumin lamb, chili oil, noodle sauce, napa cabbage, green onions, cilantro (optional)
Ingredients, Noodle Dough: all-purpose flour, vegetable oil
Ingredients, Cumin Lamb: 300g thinly sliced lamb or beef (purchase the frozen pre-sliced 'hot-pot' meat as a shortcut), Shaoxing cooking wine, cornstarch, ground cumin, ground Sichuan peppercorns, ground coriander, onion, green onion, ginger, garlic, vegetable oil
Ingredients, Chili Oil: vegetable oil (canole or grapeseed), red chili flakes, paprika/cayenne, garlic, ginger, ground Sichuan pepper (optional), star anise, cinnamon stick, bay leaf
Ingredients, Noodle Sauce: soy sauce, black vinegar, oyster sauce, star anise, bay leaf, whole Sichuan pepper corns
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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