Asian Noodles Masterclass (3hr)

About this course

Participants develop knife skills with a traditional Chinese cleaver, practising how to cut, slice and chop vegetables, meat and other ingredients. The class also explores wok cooking, including heating and seasoning the wok and stir-frying noodles to create a crispy texture and smoky wok hei. Guidance covers the use of oils, sauces and spices in Chinese seasoning, followed by preparing and presenting noodle-based dishes. The session is led by a Head Chef and Assistant Chef in a class typically containing six to twelve learners.

What you'll learn

• Use a traditional Chinese cleaver to cut, slice and chop a range of ingredients.
• Heat and season a wok for stir-frying.
• Apply Chinese oils, sauces and spices to season dishes.
• Stir-fry noodles to develop a crispy texture and smoky wok hei.
• Prepare and present noodle-based Chinese dishes.

Is this course right for you?

Listed as suitable for all levels, the course involves active participation in preparing and cooking noodle-based dishes. It takes place in a small group setting, with typical class sizes of six to twelve learners.

• Usually taught in groups of six to twelve participants.

Before you go

• The menu contains allergens including nuts, shellfish, gluten and egg.
• Learners with allergies should contact the provider in advance to discuss alternative recipes and ingredients.
• Vegetarian alternatives may be available; menu requirements should be discussed in advance.