Kikkoman Cold Noodle Salad

Name: Kikkoman Cold Noodle Salad
Cuisine: Foodservice Recipes
Ingredients: Noodles:; 16 ounces Asian-style Noodles; 3 Tbsp Kikkolman Toasted Sesame Oil; Hoisin-Chili Crisp Sauce Hack:; 1 cup Kikkoman Gluten-Free Hoisin Sauce; 1/4 cup Chili Crisp, Prefereably Mr. Bings; 2 Tbsp Kikkoman Citrus Seasoned Ponzu; 2 tsp Kikkoman Sriracha Sauce (Optional for extra spice); Veggie Salad:; 1/2 cup Snap Peas, chopped; 1/2 cup Bell Peppers, red, green or yellow, chopped; 1/4 cup Green Onions, minced; Garnish:; For Garnish Cilantro Leaves; For Garnish Jalapeno, sliced; As needed Peanuts, crushed and toasted, optional

kikkoman products used:

Gluten-Free Sriracha Hot Chili Sauce Gluten-Free Hoisin Sauce No Preservatives Added Non-GMO Toasted Sesame Oil Ponzu Citrus Seasoned Dressing & Sauce

ingredients

Noodles:

16 ounces Asian-style Noodles

3 Tbsp Kikkolman Toasted Sesame Oil

Hoisin-Chili Crisp Sauce Hack:

1 cup Kikkoman Gluten-Free Hoisin Sauce

1/4 cup Chili Crisp, Prefereably Mr. Bings

2 Tbsp Kikkoman Citrus Seasoned Ponzu

2 tsp Kikkoman Sriracha Sauce (Optional for extra spice)

Veggie Salad:

1/2 cup Snap Peas, chopped

1/2 cup Bell Peppers, red, green or yellow, chopped

1/4 cup Green Onions, minced

Garnish:

For Garnish Cilantro Leaves

For Garnish Jalapeno, sliced

As needed Peanuts, crushed and toasted, optional

directions

Noodles:

Separate noodles into individual strands and cook in boiling water according to package instructions, approximately 3 minutes.
Drain noodles through a colander and spread in a single layer on a sheet pan or baking sheet to cool.
When cool enough to handle, season noodles with toasted sesame oil and toss to coat noodles.

Hoisin-Chili Crisp Sauce Hack:

Combine ingredients in a bowl and whisk together.

Veggie Salad:

Chop veggies and toss to combine.

To Assemble Cold Noodle Salad:

Dress cooked noodles with dressing using the ratio of 16 ounces of cooked noodles to 8 ounces of Hoisin-Chili Crisp Sauce Hack. Add Veggie Salad and toss to combine.
You will need to constantly toss veggies and noodles during a service period to ensure you get a blend of noodles and veggies.

Cupping:

Arrange two ounces of Cold Noodle Salad in a 3.25-ounce disposable cup for samples.

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