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Recipe
Spicy Soy Noodle Salad with Chicken
Ingredients (32 Servings)
5 pounds Chicken, fajita style strips, unseasoned, precooked, frozen
4 pounds Spaghetti, whole grain rich, dry
2 cups Kikkoman Preservative-Free Poke Sauce, divided
1 pound 4 ounces Cucumber, fresh, julienne
4 ounces Red bell pepper, fresh, julienne
4 ounces Carrots, fresh, matchsticks (julienne)
Instructions
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 Preservative-Free Poke 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 Preservative-Free Poke 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.
| Serving Size | 1 cup noodles with 2.5 ounces chicken |
| 1 Serving Provides | 2 ounce equivalents grains, 2 ounce equivalents meat/meat alternate |
| Nutrients Per Serving | |
| Calories | 338 |
| Protein | 21 g |
| Carbohydrate | 53 g |
| Total Fat | 5.9 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 47 mg |
| Vitamin A | 725 IU |
| Vitamin C | 5 mg |
| Iron | 2 mg |
| Calcium | 27 mg |
| Sodium | 686 mg |
| Dietary Fiber | 6 g |
