What You'll Learn
By the end of the class, you will:
- Know how to select flours to achieve a specific noodle texture and flavor
- Understand how to cut and cook a variety of noodles shapes
- Be able to prepare simple, traditional sauces for showcasing handmade noodles
About This Class
Learn how to make two of Northern China’s much-loved noodle dishes from scratch. You’ll work with wheat starch and rice flour to make silken, shimmering Sichuan liangpi “cold-skin” noodles. For toothsome dao xiao mian from Shaanxi, you’ll practice shaving noodles straight into the cooking water, while also learning alternative methods of cutting and stretching the versatile dough.
A spicy, chilled sauce and a comforting, convenient soup broth highlight the rich flavors of these regional specialties.
Menu
Chilled Noodles with Wheat Gluten & Black Vinegar Sauce and Dao Xiao Mian: Knife-Cut Noodles with Beef & Bok Choy
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Thy Tran
Thy has been writing, teaching, cooking and eating in the San Francisco area for over 20 years. She has worked in restaurants, co-authored award-winning cookbooks, contributed to national food magazines, and consulted for a wide range of nonprofits on issues of food, culture, and health.