Asian Salad Servings: 25
Ingredient Water Brown rice noodles Frozen baby white corn, thawed Fresh carrots, shredded Fresh red onions, sliced Fresh cilantro, chopped Fresh cucumbers, peeled, chopped Fresh mint Fresh red cabbage, shredded Frozen chicken breast, boneless, skinless, diced, thawed, cooked Soy sauce, low-sodium Sesame oil Red wine vinegar Fresh lime juice Fresh ginger, sliced Sweet chili sauce Garlic powder Sugar
Weight or Measure 2 gal 1 lb 10 oz or 3 qt 1 cup 2 lb or 1 qt 1 ½ cups 1 tbsp 1 lb 4 oz or 1 qt ¼ cup 2 tbsp 5 oz or 1/3 cup ¾ cup 2 tbsp 11 oz or 1 ¾ cups 3 tbsp 1/8 cup 2 oz or ¾ cup 3 tbsp 3 lb 2 oz or 2 qt 2 ¾ cups ½ cup 2 tbsp 1 tbsp ¼ cup ½ cup 1 oz or 2 tbsp 3 oz or ¼ cup 1 ½ tsp 1 tsp 2 tsp
Instructions: 1. Heat water to a boil. 2. Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 3. Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12″ x 20″ x 2 ½″). Set aside for step 6. For 25 servings, use 1 pan. 4. Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6. 5. Dressing: combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7. 6. Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well. 7. Pour 1 cup (about 10.5 oz) dressing over each pan. Stir well. a. Critical Control Point: Cool to 40 °F or lower within 4 hours. b. Critical Control Point: Hold at 40 °F or below. 8. Portion with 6 fl oz spoodle (3/4 cup). CACFP Guidelines: ¾ cup (6 fl oz spoodle) provides: 2 oz equivalent meat, ¼ cup vegetable, and 1 oz equivalent grains. 6
