Learn simple ways to prepare popular noodle dishes from across Asia and a variety of side dishes.
Menu items may include: Burmese khowsuey (noodles in cauliflower and coconut curry with aromatic toppings); Pad Thai (flat rice noodles tossed with vegetables, sweet and spicy tamarind sauce and topped with crunchy peanuts and cilantro); Japanese yakisoba; potatoes in ginger-mushroom sauce; honey-glazed cucumber with sesame seeds and coriander; mushroom fritters with sweet and spicy tamarind sauce.
Cardamom lassi beverage to be served with lunch.
Menu items may change due to availability of seasonal ingredients.
Instructor: Hema Parekh
A certified teacher, nutritionist and culinary consultant, Parekh is the author of several cookbooks, including The Asian Vegan Kitchen and The South Indian Vegetarian Kitchen. Over Parekh’s career, she has cooked for visiting heads of state and royalty.