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Thai Chili Noodle Salad with Chicken

Image for Thai Chili Noodle Salad with Chicken
plate

Yield

32 servings

kikkoman products used:

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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