A bowl of stir-fried noodles with shredded carrots, herbs, and pieces of tofu, served in a blue and white patterned dish on a bamboo placemat.

Recipes /

Thai Chili Noodle Salad with Chicken

Name: Thai Chili Noodle Salad with Chicken
Ingredients: Poultry

Serves 32 servings

Ingredients

5 pounds Chicken, fajita style strips, unseasoned, precooked, frozen
4 pounds Spaghetti, whole grain rich, dry
2 cups Kikkoman® Gluten-Free Thai Style Chili Sauce, divided
1 pound 4 ounces Cucumber, fresh, julienne
4 ounces Red bell pepper, fresh, julienne
4 ounces Carrots, fresh, matchsticks (julienne)

Directions

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.

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Poultry (80)Entrees (268)Stir-Fry (23)K-12 (64)Sauces & Bases (157)