Milk Street Digital Class: Ramen Noodles Three Ways

When it comes to weeknight cooking, there’s no greater gift to the home cook than dry ramen noodles. But if the idea of ramen takes you back to your dorm days, it’s time to take a second look—and treat yourself to higher-quality noodles, like the air-dried, never fried noodles ones from A-Sha Foods USA. In this pre-recorded class with Milk Street’s April Dodd, you’ll learn to use quick, affordable and nourishing A-Sha ramen noodles as the foundation for extraordinary meals. First, you’ll learn about the history of dry noodles in Taiwan and elsewhere and will get introduced to noodles of different shapes and sizes, each of which is ideally suited for different kinds of dishes. A thin A-Sha Tainan-style noodle shines in our Hoisin-Ginger Noodles, a true pantry meal that balances punchy sriracha and ginger for sweet, umami-forward hoisin. A medium A-Sha Mandarin noodle is the perfect fit for garlicky peanut noodles, which we’ll finish with a soft-cooked egg and chili crisp. And a wide, toothsome A-Sha Hakka noodle is elegant enough for company when served under gochujang-rubbed skirt steak. Along the way, you’ll learn the dos and don’ts of cooking your noodles—yes, it is possible to screw it up! —and will get inspiration on near-infinite ways to combine noodles, sauces, proteins and garnishes.