Learn to cook faster, more flavorful versions of your favorite restaurant noodles. Cookbook author and chef Katie Chin shows you how to get comfortable shopping for Asian noodles so you can whip up these dishes in your home kitchen, starting with Cantonese rice noodles for popular beef chow fun. Then, explore the differences between lo mein and chow mein noodles, and learn Katie's secrets for succulent Chinese barbecue pork. Up next, dress udon noodles in rich miso butter sauce, and create savory dashi stock and braised pork (chashu), key elements in Katie's signature shoyu ramen. You'll also master everyone's takeout favorite, pad Thai. Plus, learn rolling techniques that are helpful when making vermicelli-filled summer rolls. And finally, embrace the spicy, garlicky sweetness of crowd-pleasing Korean noodle dishes.
Join Asian cooking expert Katie Chin on a discovery tour of the rich bounty of Asian noodles. Begin in China with classic Cantonese rice noodles in beef chow fun. Then, Katie demonstrates how to fill, shape and poach wontons for soup.
Learn the difference between lo mein and chow mein noodles. And, get inside tips on executing both to perfection. Plus, whip up Katie's special rendition of Chinese barbecued pork.
Tackle Japanese noodle dishes and all their umami goodness. First, make udon noodles dressed in miso butter and shiitakes. Then, Katie teaches you how to make dashi stock and chashu (braised pork) from scratch, both key elements in her signature shoyu ramen.
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