Vietnamese-Inspired Noodle Salad | Plant-Based Livestream Cooking Class Sponsored by Field Roast

Chef Jay Moore came up with this recipe to help satisfy his pregnant wife’s craving for a dish from a local Vietnamese restaurant that unfortunately closed due to COVID. Luckily it worked, and he’s sharing the result: a plant-based, Vietnamese-inspired noodle dish with spicy dipping sauce. This free class is the next in a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast (www.fieldroast.com) is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time. Jay Moore is chef at Toronto’s Lake Inez, a restaurant with deep ties to its local community. He plans to use Field Roast’s donation to support not only his restaurant and its staff, but to help another local business — like the Vietnamese restaurant with the craveable dish that inspired his own interpretation. Join our fight to save local, independent restaurants affected by COVID-19: - Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (https://experiences.chefsfeed.com/fieldroast-donate) - Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (saverestaurants.com/take-action)