Join Chef Celeste Pfeiffer, owner of HI TIDE, for a noodle stir fry cooking class.
Come prepared with the ingredients below.
** This is a Virtual Experience. Attendees will be emailed link. **
NOODLES:
3 packages of Ramen Noodles - Dried or Fresh (9oz)
Swap rice noodles (GF Option) or use pasta noodles you have at home.
PROTEIN: (Optional)
Ground Pork
Swap breakfast sausage if that’s all you have. Otherwise, if you see a house made sausage like Mango Habanero Pork Sausage from Whole Foods feel free to grab that.
Other options: Whole Rotisserie Chicken, Shrimp, Firm Tofu
VEGGIES:
Use as many or as little as you like or whatever you have on hand
1/2 small head green cabbage
1 pkg shredded carrot or 2 small carrots
1 pint button, baby bella or any mushroom variety
1 bell pepper
1 jalapeno - swap fresno chile, habanero, or thai chile, or even dried red pepper flakes
4 cloves garlic
3 Inch piece of ginger
1 bunch cilantro
1 bunch scallion
1 lime
Swap zucchini or squash, broccoli or broccolini, onion, cauliflower, kale, snap pea
OPTIONAL CONDIMENTS:
• Soy Sauce - swap Tamari, Coconut Aminos, Low Sodium Soy
• Unseasoned Rice Vinegar - swap Apple Cider or Distilled White Vinegar
• Sesame Oil
• Sriracha
• Sambal Oelek
• 1/2 Cup Roasted Peanuts
Swap Cashews, Almonds, Walnuts or Toasted Coconut
BONUS BUYS:
If you go to an asian market, look for the following:
Fried shallots or fried garlic. I keep these stocked in my pantry at all times. Super easy and great topping for soups and salads.
Chili Oil or Chili Garlic Crunch/Crisp
Furikake (Dry Japanese Seaweed Seasoning)
More About Chef Celeste:
Celeste Pfeiffer, a self-taught personal chef, grew up in the kitchen watching her Thai mother and American “country boy” father cook what most people today would consider gourmet food. Almost everything was from scratch, and if they were having a typical American meal, her mom would always put a Thai twist on it to satisfy her own cravings. She started cooking solo for her parents when she was just 10 years old.
Travel is one of her passions, and she’s fortunate to have traveled all over the world, exposing herself to different cultures and their wonderful food along the way. Inspired by these experiences, she started a personal chef business providing chef services for private dinners, events, and cooking classes. After traveling to Hawaii as a child and spending several years visiting Maui with co-owner Chris Cartwright, she developed a love for Hawaii and it’s authentic cuisine.
Celeste’s vision for the restaurant is to bring a little bit of Hawaii to Denver along with her personal Asian influences, all while using quality ingredients and the freshest fish. In her words: “we wanted an elevated, yet casual neighborhood place where people could hang out and eat the type of food they crave all the time.”