8/27 Authentic Singapore Noodles with Rash (Vegan and Non-Vegan options)
Learn how to make this delicious dish in our class live from Australia
Join Tradition Kitchens as we learn this # 1 requested dish with Rash.
Recording
About Rash
"I have had a lifelong affair with food - starting with my origins in Northern Borneo coupled with my South Asian heritage and South East Asian roots. I grew up surrounded by influences ranging from Northern India and across to Sulawesi - and that was just at home! By age 16, I was fortunate to have travelled most of the world which only added to my culinary exposure - and continues to.
Singapore Noodles is a staple dish served in most Chinese restaurants around the world, and is a popular take-out option! "Singapore Noodles” is somewhat of a misnomer as it was in fact invented in Hong Kong in the mid 1900s. What you will find in Singaporean hawker stalls is a similar dish known as "Xing Zhou Mi Fen" or "Fried Bee Hoon" - wok-tossed rice noodles prepared to suit the local palate.
During class, I'll be showing you how to prepare this dry-style rice vermicelli noodle dish that is wok-tossed with a selection of meat and vegetables alongside a variety of sauces and seasonings to prepare a complete meal in one bowl. I'll also share a vegan alternative and explain the key difference in preparation styles between the local Singaporean fried noodles and the Singapore Noodles that we've come to know and love! Join us and learn to cook this scrumptious dish along with me - and decide for yourself which style works best for you!"