Milk Street Digital Class: Fried Noodles with Rosemary Gill and April Dodd

About this Pre-Recorded Class:

Crispy and crunchy, toasty fried noodles are fun, delicious and useful. They can become a pancake-like base that supports a whole meal, function like croutons or tortilla chips for a finishing crunch on lentils and salads, or be that just-crisp-enough addition to a frittata or casserole that takes it from good to outstanding. How you fry them is crucial to the end result and in this 75-minute pre-recorded Zoom class taught by Milk Street’s Rosemary Gill and April Dodd, you’ll learn everything you need to know to start experimenting. We’ll make two dishes from Milk Street’s new book, aptly named “Noodles” : Mi Xào Giòn (Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy) and Harak Osbao (Syrian Pasta and Lentils with Pomegranate Molasses). In the mì xào giòn, we pan-fry fresh egg noodles in a skillet into a crisp-crusted cake and top it with a slightly-saucy stir-fry of shrimp and mixed vegetable, the heat from which softens the noodles to crunchy-chewy deliciousness. To make the harak osbao, we use fried noodles very differently. Rather than being the foundation of the dish, they are a crunchy garnish, adding a textural pop to a base of lentils and boiled pasta brightened by sweet-and-sour pomegranate molasses and lemony cilantro. As we cook, we talk about more approaches for frying noodles and uses for them. Join us to fry up some noodles and make two delicious meals.