Making silky skeins of rice noodles with your own fair hands is easier than you may expect! No special skills are required for Christopher’s new recipes, which will show you how to whip up three different favourite local noodle shapes from scratch, along with three dishes to prepare with them.
1. Fresh Rice Vermicelli
Fine, springy noodles made from soaked rice, using a muruku press (widely sold in Little India and online) or potato ricer. These are immensely versatile – eat them fresh and hot as putu mayam with grated coconut and sugar, use them as beehoon in soups and braises, make Vietnamese or Peranakan noodle salads, or fry them as for beehoon goreng.
2. Bun Thit Nuong (Rice Noodles with Grilled Lemongrass Pork)
A favourite Vietnamese dish of cool rice vermicelli tossed with fresh herbs, a sweet-sour fish sauce and lime dressing, quick-pickled vegetables, and strips of aromatic grilled pork. Light and refreshing.
3. Fresh Ipoh-Style Hor Fun
Narrow, slippery flat noodles perfect for serving in soup or sauced dishes.
4. Kai See Hor Fun
Ipoh-style hor fun served with shredded chicken, fresh prawns and chives in a chicken and prawn broth, simple and satisfying.
5. Fresh Kway Teow
Sturdy broad rice noodles, ideal for frying and braising, these can be cut to different widths.
6. Kuaitiao Khua Kai (Thai Dry-Fried Kway Teow with Chicken)
A Bangkok classic, this hearty Chinese street food dish pan-sears broad noodles with marinated chicken, egg, and cuttlefish or squid. Smoky and savoury.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.