This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
We had such fun hosting a sold out class featuring handmade noodles in July. With this new edition to the theme, we are exploring another noodle, this time without gluten. These bouncy noodles will be chewy, slippery, and perfect for slurping! We will serve these naturally gluten-free noodles with a classic Sichuanese red chili crisp oil and a Lao-style chicken noodle soup.
Liang Fen Cold Hand Cut Noodles – Slippery Cold Mung Bean Noodle with Cucumber in a Spicy Chile Dressing
Sichuan Red Oil – Aromatic Condiment
Khao Piak Sen – Aromatic Chicken with Chewy Tapioca Rice Noodle Soup
Equipment and Ingredient List for the class can be found here.
This menu contains the following common allergens: Fish, Soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions
Photo credit Linda Tay Esposito