Special techniques for outstanding stir-fried noodles
While contemporary mores compel people to be more ‘woke‘, current conditions many food businesses (including those specializing in noodles) find themselves in have greatly increased the importance of WOK-style stir-fried dishes – so much suited for takeouts and deliveries.
And considering that, depending on local circumstances, takeouts and deliveries may be the only modes of operation allowed for food businesses, the significance of this topic cannot be overstated.
Different types of noodles work better for different types of dishes and styles of plating. Some noodles are better for hot thick soups, some for dipping, some for noodle salads; and stir-fried dishes also taste better with noodles of certain characteristics too.
This equally applies not only to ingredients, noodle making techniques, shape and size but to how noodles are processed during or before cooking as well – with the latter significantly influencing noodle texture and feel.
Some such techniques have already been introduced in our previous online classes – such as washing noodles after boiling them or coating them with oil to prevent them from sticking (refer to our class on “Yakisoba noodles“).
But there is one more way to achieve a really unique texture, with some comparing its result to using factory produced instant ramen noodles — only a thousand times more fresh, tasty and chewy (because instead of mass produced desiccated noodle produce with a long shelf-life you are using freshly made craft noodles of the highest quality).
On March 11, 2021, join Yamato for a free online class demonstrating a special way to make your homemade stir-fried noodles like no other.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
|Time (Japanese time)||Contents|
|4:05 ~ 4:15||Brief lecture on types of noodles best suited for stir-fried dishes, and different techniques to prepare and cook them|
|4:15 ~ 4:35||Practical demo session: making fresh homemade noodles for stir-fried dishes (wok)|
|4:35 ~5:05||Preparation and cooking techniques for stir-fried noodle dishes|
|5:05 ~ 5:15||Q&A session|
*March 11, 4:00 P.M. Japanese time will be:
March 10, 11:00 P.M. in Los Angeles;
March 11, 1:00 A.M. in Dallas;
February 11, 2:00 A.M. in New York;
February 11, 9:00 A.M. in Helsinki;
8:00 A.M. in Berlin;
7:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
Learn about Yamato Noodle School!
How to register for the class
You will receive an email with instructions for how to log in to the Class livestream.
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the Class.
If you are interested in watching a recording of the class, please contact us to request a playback link.