Windham Asian Noodle Salad

January 9, 2024

Ingredients

  • Spaghetti, whole grain, dry (6 pounds, 11 ounces) 6.688 pounds
  • Onions, spring or scallions (1 quart, ½ cup), chopped 1.125 quarts
  • Pepper, bell, red 3 cups
  • Pepper, bell, green 2¼ cups
  • Pea Pod, raw (1 quart, 3 cups), chopped 1.75 quarts
  • Celery, raw (1 quart, 3 cups), chopped 1.75 quarts
  • Carrots, raw (1 quart, 3 cups), grated 1.75 quarts
  • Cilantro 2 cups
  • Ginger root, raw ⅓ cup
  • Garlic, minced 2 tablespoons
  • Soy sauce 1 cup
  • Vinegar, distilled 1 cup
  • Oil, Sesame, salad or cooking 1 cup
  • Chicken, cooked, diced (6 pounds, 4 ounces) 6.25 pounds

Instructions

  1. Drop pasta in boiling water and cook 10-12 minutes. Drain in cool water. Cool completely before adding sauce. 
  2. *Following proper HACCP cooling procedure.
  3. Thinly slice all vegetables and toss in a large bowl. Chop cilantro and toss with vegetables.
  4. Mince ginger and garlic. Mix with soy sauce, vinegar and sesame oil until well combined.
  5. Toss chicken with vegetables, cooled pasta and dressing. Mix thoroughly to combine. Serve chilled.