Slack out the unseasoned fajita chicken in the refrigerator 24 hours before preparation.
CCP: Hold cold at 41°F or below.
Cook spaghetti in boiling water until al dente. Drain immediately and rinse with cold water to quickly chill the spaghetti. Drain chilled spaghetti and transfer to a large mixing container.
Place the unseasoned fajita chicken into a separate large mixing bowl. Pour ½ cup of the Kikkoman® Gluten-Free Thai Chili Sauce over the chicken and stir to coat each piece.
Combine the chilled spaghetti, cucumber, red bell pepper and carrots. Pour the remaining 1 ½ cups of the Kikkoman® Gluten-Free Thai Chili Sauce over the pasta and vegetables. Gently stir to combine.
To serve, portion 1 cup of the spicy soy noodles in a portion container. Top with 2.5 ounces of chicken. Hold chilled for service.
CCP: Hold cold at 41°F or below.
