How to Make American Yakisoba - Virtual Event


  • Ages 6 & up
  • Language: English
  • Promo codes/Vouchers not accepted for this event

$15 per person
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Cooking

I am in Mountain Time Zone  4:30 PM, If you are in Pacific 3:30 PM,  If you are in Eastern 6:30 PM 

****Read the entirety of what is written: 1: I make suggestions for items, if you are not a fan of certain items, let's talk about substitutions, this is about your tastes not mine.**** 

****All classes are recorded for liability and quality assurance purposes, you do have the option to opt out with using video.    The video will not be placed on other platforms or shown to anyone else, other than if there is a need for legal purposes.

What you will need for this experience:   Pen and Paper to take down the recipe, We all work at different speeds, I alot 2 hours per each experience, though this time may not be needed.  We do not have to rush,  there is plenty of time for you to ask questions, do not feel shy, everyone is here to learn. 

***If you do not speak up, I can not help you. ( Zoom chat will take longer for me to address issues***  

I give the recipe at the beginning, then teach what the steps are as we go.  Internet connection/speed, time of cooking, altitude and weather, are factors in our cooking methods and time.  

INGREDIENTS: MUST HAVE: 



Ramen works great: Any flavor or  Spaghetti noodles, Yakisoba noodles,  Kids love shells and spiral noodle



Meat- Pick what meat you would like: chicken, pork, shrimp, steak, lamb, rabbit, hamburger or tofu



Vegetables: pick what veggies you like:  Bell Pepper, onion, celery, carrots, bok choy, cabbage, green beans, broccoli, small corn, water chestnuts, bamboo shoots, bean sprouts (pick the ones you like to eat, I will show you how to make for the pickiest eater) 



Butter or oil, garlic, salt, pepper, soy sauce ( if you do not like soy sauce it can be modified) 



 

Garnish: *¼ cup diced green onion    *2 Tablespoons sesame seeds (black, white or mix)

 

Cooking Utensils and pans you will need: Large knife, 6 to 8 quart pan, frying pan, strainer, cutting board

 

Hello and thank you for giving me this opportunity to teach fun and helpful recipes. My name is Trish, a Licensed Partner for Yaymaker, I am prior Army, with a ton of culinary experiences and shortcuts. 

This experience will be limited to 20 people, this will allow for better communication.  Please make sure to share your video if you can, this helps with seeing where you are during the experience.  It can get a little noisy, please mute yourself, if too many people are talking or other sounds, it will make it difficult to hear what I am teaching and to communicate properly.    

If you are having issues entering into the zoom room, please email me yaymakeraurora@gmail.com, so I can try to assist. ** If you forget and do not make the experience, I can get you into an experience I teach, 1 time for no additional fee. 

Issues with your email or in need of changing it *** VIP@yaymaker.com *****

** If you are in need of assistance with another LP,  host, financial issues, ect  please email hello@yaymaker.com **  We are independent contractors, who use the Yaymaker platform to run our experience through.

Your location

A photo of a Yaymaker Venue called VIRTUAL EVENT - CREATE FROM HOME! located in DENVER, CO
VIRTUAL EVENT - CREATE FROM HOME!

VIRTUAL VENUE - CREATE FROM ANYWHERE ON YOUR DEVICE! 

Your host

Host Reviews

4.5 out of 5 (13 reviews)
Verified Cooking Guest

Trish is patient with everyone. She answers all questions and engages everyone. Her teaching methods are definitely conducive to learning and are so much fun.

Verified Baking Guest

This class was fun and engaging. Host worked through technical issues and we had plenty of time still.

Verified Cooking Guest

The recipe was good. A much lighter meal than eating in the Chinese restaurant. I will make this again. I purchased a lot of ingredients that we didn't use and that were not mentioned. My fault for not asking more questions. On a zoom call I really do thin

View Patricia Cook Arnquist's Profile
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