Virtual cook-along Thai cooking class: Crispy noodles with Chinese broccoli

This is a free event. Feel free to invite your friends and family. For more information about us, visit https://schinchana.com/quarantinecooking/We’re going back in time to one of the dishes that was popular in Bangkok in the Roaring 20s. This noodle dish was served in restaurants in the neighborhood that once was a theatre district of Bangkok. We will talk about the history of both the dish and the neighborhood.Schedule (USA Eastern time): (please log into the class at least 5 minutes before class time).5:30pm – Ingredients introduction/history6pm – Start cooking**Ingredients (Make one plate for two people to share):**6oz of thin fresh wonton noodles. Look for this at a fresh noodle section in your nearby Asian groceries. If you can’t find them, you can use any egg noodle or even instant ramen noodle.3 oz of Shiitake mushrooms (you can substitute this with white button or Portabella mushrooms)3 oz of chicken breast meat or crab meat (use more mushrooms if you’re vegan)2 slices of cooked or Virginia ham (use Tofurky if you’re vegan)12 oz of Chinese broccoli (use broccoli crowns if you can’t find it)6 oz of yellow chives (Optional2 tbsp Light soy sauce1 tbsp of Chinese black vinegar or Worcestershire sauce1 tbsp Sesame oilsugar