Handmade Gluten-Free Noodles

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Explore the rich world of naturally gluten-free noodles in this hands-on cooking class featuring beloved dishes from the island of Penang. Chef Linda will teach all about using rice flour, tapioca, and mung bean starch to make a variety of delicious noodles. All of which will be rolled, cut, extruded, and hand-formed from scratch. We’ll cook up street food favorites like char koay kak (stir-fried rice cakes), assam laksa with slippery rice noodles in a tangy tamarind broth, and loh shi fun, or “mouse-tail” noodles stir-fried with shrimp and egg. For dessert, you’ll make cendol, a refreshing treat of pandan mung bean noodles with coconut milk and palm sugar. This class is perfect for gluten-free cooks and adventurous eaters alike, offering new textures, bold flavors, and hands-on noodle-making fun!

MENU
Char Koay Kak—Stir-Fried Rice Cakes with Shrimp, Egg, Bean Sprouts, Chives and Salted Radish 
Assam Laksa - Extruded Slippery Rice Noodles in a Tamarind Laksa with Swordfish, Pineapple and Cucumber
Bee Tai Mak - Stir Fried Loh Shi Fun - Hand-Rolled, Mouse-Tail Noodles Stir Fried with Shrimp, Minced Chicken, Bean Sprouts and Egg
Cendol - Pandan Mung Bean Extruded Noodles with Coconut and Palm Sugar
 

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy. There are options available if you're allergic to peanuts, but they involve tree nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

_{Photo by Linda Tay Esposito}