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