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Bao Bun & Noodle – Recipes

Bao Bun & Noodle Cookery Class Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Made:

  • Bao Buns, 
  • Ginger and Cumin Chicken or Pulled Korean BBQ Pork or Slow Cooked Lemongrass Beef
  • Asian Slaw
  • Homemade Noodles
  • Caramel Lime Chicken or prawns

Bao Buns

Ingredients – Makes 15

  • 525g plain flour, plus extra for dusting
  • 1½ tbsp caster sugar, plus a pinch
  • 1 tsp fast-action dried yeast
  • 50ml milk
  • 1 tbsp sunflower oil, plus extra for brushing and for the bowl
  • 1 tbsp rice vinegar
  • 1 tsp baking powder


  1. Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  3. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  5. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  7. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  9. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  11. Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  13. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill 

Asian slaw

Ingredients – Serves 2:

    1. an eighth of a small red cabbage, finely shredded
    2. an eighth of a small white cabbage, finely shredded
    3. an eighth of a small red onion, finely sliced half moon
    4. half a small to medium carrot, grated
    5. Picked coriander leaves
    6. Slaw Dressing
    7. 1 tsp nigella seeds
    8. 1 tsp cumin seeds
    9. 1 tsp fennel seeds
    10. 1 tbs vegetable oil
    11. 1 lime juiced
    12. 1 pinch of salt
    13. 1tbsp of honey (optional)
  • Method:

    1. Toast the whole spices for the slaw dressing in a dry frying pan until fragrant – mustard seeds, nigella seeds, cumin and fennel seeds, and set aside.
    2. Meanwhile, slice and prep the cabbage, onion and carrot. Place the cabbage into a bowl and sprinkle with a pinch of salt and massage the cabbage for 30 seconds until softened.
    3. Whisk the dressing ingredients together – vegetable oil, vinegar, honey and salt – taste, adjust. Dress the prepared slaw and refrigerate before serving.

Spiced Chicken

Ingredients- serves 2:

  • – 4 chicken thighs
  • – 1 teaspoon cumin powder
  • – ½ teaspoon coriander powder
  • – 1 clove of garlic, minced
  • – 2cm of ginger, minced
  • – Teaspoon oil
  • – Salt and pepper to taste
– To stir-fry later:
  • 1 red onion, sliced
  • 1 clove of garlic, crushed
  • 1 red pepper, sliced
  • 1 red chilli, sliced


  1. Pre-heat oven to 180C.
  3. Mix your spices, oil, garlic and garlic and coat the chicken thighs.
  5. Marinade in the fridge, ideally overnight.
  7. Pop into the centre of the oven and it’s ready after about 20 minutes – it will look slightly browned and will be soft to the touch. Shred with 2 forks and set aside.
  8. Add a little bit of veg oil into a frying pan, saute your onion until golden. Add garlic, chilli and ginger and cook for 2 more minutes before adding the chicken.
  9. Saute until you are happy with the crispiness of the meat and serve immediately.

Korean BBQ Pulled Pork – Or see Beef recipe below

Ingredients – Serves 8

  • 1 teaspoon vegetable oil
  • 1 (4 pound) pork shoulder roast
  • 1 cup barbeque sauce
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • ¼ cup light brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 ½ teaspoons dried thyme


  1. Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.
  2. Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.

Slow-Cooked Lemongrass Beef – Or see Pork recipe above

Ingredients – Serves 5

  • 5kg / 3.3 lb beef short ribs cut into 5-6 pieces (ask your butcher)
  • 5lemongrass stalks
  • medium knob of fresh ginger, sliced (8-9 slices)
  • 4garlic cloves, peeled and smashed
  • 1medium brown onion, sliced
  • peel of 1large orange
  • juice of 1large orange
  • juice of 1/2lime
  • 2 tablespoonsfish sauce
  • 1/2 tablespoonssesame oil
  • 3 tablespoonstamari sauce (or coconut aminos)
  • generous pinch of sea salt
  • generous pinch of chilli flakes (omit for AIP)
  • generous pinch of black pepper
  • 1/2 teaspoonof Chinese five-spice powder
  • 1 1/2 cupof water
  • You will also need foil and large oven tray

To serve with:

  • 1/2lime juice to drizzle at the end
  • 1head of broccoli, broken into florets and steamed or boiled (or other Asian greens)
  • Fresh coriander for garnish


  1. Preheat oven to 200 C.
  3. Place the ribs in a large deep oven try and scatter lemongrass, orange peel, garlic, ginger and onion around. Squeeze orange and lime juice over the ribs and the rest of ingredients. Combine fish sauce, sesame oil and tamari sauce and pour over the ribs. Sprinkle with sea salt, pepper, chilli and Chinese five-spice powder. Then pour the water over the top of everything.
  5. Cover the tray tightly with foil and place in the oven for 30 minutes at 200 C. Remove the tray and gently fold the foil to turn the ribs over. Cover back with foil and place back in the oven for another 20 minutes at 200°C.
  7. Then reduce the oven to 170C and cook the ribs for 2 hours, turning over halfway.
  9. Finally, remove the tray from the oven and uncover the foil. Cut the meat off the bone where it starts to come away (it will). Turn the heat back up to 200C, and cook the ribs exposed for a further 20 minutes.
  11. Finally, steam or boil some Asian greens or broccoli and serve with the beef drizzled with extra lime juice. Sprinkle fresh coriander over the top if you like.

Homemade Noodles

Ingredients – Serves 3

  • 300 grams bread flour (also known as strong flour or high-gluten flour)
  • 1/4 teaspoon salt
  • 150 ml water


  1. Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
  3. Turn the mixer on low speed, and gradually add the water in two batches, giving the flour time to absorb the water with each addition. If doing this by hand, simply stir with your hands as you gradually add the water.
  5. The mixture will eventually form a shaggy dough after 5 minutes of kneading. If the mixer fails to bring it all together, turn off the mixer and push the dough together with your hands.
  7. Once the dough has formed a relatively cohesive ball (it will look lumpy), continue to knead by with the mixer for 10 minutes or by hand for 15 minutes. Avoid the temptation to add additional water, as this will affect the texture of your noodles.
  9. Cover the dough with an overturned bowl, and allow it to rest for 30 minutes. During this time, it will continue to absorb moisture, and become more pliable and elastic.
  11. After the dough has rested, knead it a few more times to get any air bubbles out of it. Form into a ball and cut the ball in half.
  13. On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick––this will take time! Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side.
  15. Once floured, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness. We decided to cut them about ⅛-inch thick. As you’re cutting the noodles, gently separate them out with your hands and toss them in flour so they don’t stick.
  17. Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Keep an eye on the noodles as they cook and taste them to determine when they’re cooked (there is a lot of variation depending on how thinly they were rolled and cut, so test in real time to determine when they’re done). Serve in soup or with sauce as desired!

Caramel Lime Chicken or Tofu

Ingredients – Serves 4

  • 2 chicken breasts, sliced or Tofu
  • 1/2 cup / 80 g brown sugar
  • 1 tbsp water
  • 400 g / 14 oz coconut milk
  • 1 1/2 tbsp soy sauce
  • 2 1/2 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1 shallot finely sliced
  • 1/4 tsp white pepper

Garnishes (Optional):

  • 1 spring onion, sliced
  • 1 large red chilli, finely sliced
  • Coriander, chopped
  • Lime juice and zest


  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  3. Stir, then put the chicken in.
  5. Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat).
  7. After 5 minutes, turn the chicken.
  9. Once sauce and chicken are brown, remove from heat.
  11. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
  13. Garnish with shallots and chilli, if using. Serve with rice or noodles.

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