5-Course Vegan Meal with Knife-Cut Noodles
Join this hands-on 5-Course Meal featuring all vegan dishes that are sure to tantalize your taste buds! The star of this class is the Homemade Knife-Cut Noodles, or Dou Soek Min (刀削麵) in Cantonese. Learn the hot water dough technique to master this legendary dish. Serve this noodle with Scallion Oil with Crunchy Scallion Floss, a sauce that brings out the delicate yet aromatic flavors of scallions. Next up is the Steamed Kabocha with Spicy Fermented Black Bean Sauce – sweet and tender kabocha squash perfectly complemented by the spicy and umami flavors of the homemade fermented black bean sauce. Recreate the classic Buddhist Delight Vegetable Stew, featuring a wide variety of vegetables and mushrooms for a satisfying dish of contrasting flavors and textures. For a refreshing balance of crispiness and tanginess, we round out the menu with the classic Pickled Cucumber with Aged Vinegar and Garlic.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
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Here’s the full menu:
Homemade Knife-Cut Noodle
Scallion Oil with Crunchy Scallion Floss
Steamed Kabocha with Spicy Fermented Black Bean Sauce
Buddhist Delight Vegetable Stew
Pickled Cucumber with Aged Vinegar and Garlic
During this class, we will prepare and cook from scratch all 5 courses on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
We will share family and travel stories, health benefits, and tips-and-tricks behind each dish on the menu.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.