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Kikkoman Cold Noodle Salad
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.















