Bringing Back Real Food

How to make: Ramen

Join Loaf and expert cookery tutor Lap-fai Lee to learn how to make alkali noodles from scratch and use them in two classic Asian noodle dishes; Chinese dandanmian and Japanese ramen.

Dandanmian is a Sichuanese street-food staple, quick and easy to prepare. The dish is traditionally made with beef mince, chillies, SIchuan pepper and sesame paste. The combination of numbing and spicy ma-la flavours epitomises Sichuan cuisine and is highly addictive.

Tonkotsu ramen is the slow simmered pork bone broth originating in the south of Japan and is now beloved globally. We’ll make all the usual accompaniments, the braised pork belly, marinated egg and black garlic oil. Greater than the sum of its parts, tonkotsu is not just a great noodle dish but one of the World’s great dishes.

The course usually takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Stirchley, South Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided.

Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout. We look forward to seeing you soon!

Please note, this course is not suitable for Coeliacs, Vegetarians or Vegans. Please email us if you need to know more about the allergens in this course.

Please read our T&Cs before booking.


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How to make: RamenHow to make: Ramen