Ingredients
- Fresh ginger, minced-2 tablespoons
- Rice vinegar-1½ cups
- Low-sodium soy sauce-1 cup
- Orange juice-½ cup
- Honey-4 ounces
- Canola oil-1½ cups
- Sesame oil or 1½ cups Canola oil-1½ cups
- Garlic powder-1 teaspoon
- Water-2 gallons
- Spaghetti noodles, whole-wheat, dry (3 pounds, 2 ounces)-3.125 pounds
- Water-2 quarts
- Frozen edamame (2 pounds, 8 ounces)-2.5 pounds
- Fresh carrots, shredded (1 pound, 5 ounces)-1.313 pounds
- Fresh red cabbage, shredded-1 pound
- Fresh red onion, sliced, thin-6 ounces
- Frozen, cooked diced chicken, thawed, 1/2″ pieces (3 pounds, 2 ounces)-3.125 pounds
- Sesame seeds-1 cup
Instructions
- To make dressing, combine ginger, rice vinegar, soy sauce, orange juice, honey, oil, and garlic powder in a blender. Blend for 2 minutes at medium speed. Pour dressing into a container. Cover and refrigerate.
- Heat water to a rolling boil.
- Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water or ice water to rapidly cool. Drain well. Cover and refrigerate.
- Heat water to a rolling boil.
- Add edamame and boil for 3 minutes. Rinse with cold water. Drain well.
- Combine edamame, carrots, cabbage, onions, and chicken together in a large steam table pan (12″ x 20″ x 2½”). Add pasta. Mix well. Pour dressing over mixture and toss well. For 50 servings, use 2 pans.
- Sprinkle with sesame seeds. Refrigerate at 41 °F.
- Portion with 8 fl oz spoodle (1 cup).
Recipe Notes
Critical Control Point: Cool to 41 °F or lower within 4 hours.
Critical Control Point: Cool to 70 ⁰F or lower within 2 hours, and 41 ⁰F or lower within 6 hours.
Critical Control Point: Cool to 41 °F or lower within 4 hours. Cover and refrigerate until service.
Critical Control Point: Hold for cold service at 41 °F or lower.