Sesame Asian Noodle Salad

Sesame Asian Noodle Salad consists of whole-grain noodles, chicken breast, and vegetables, with a hint of orange flavor.

2 Tbsp Ginger, fresh, minced  

1 1/2 cup Rice vinegar

1 cup Soy sauce, low-sodium

1/2 cup Orange juice

4 oz 1/4 cup Honey

1 1/2 cups each Canola oil AND Sesame oil OR 3 cups Canola oil, only

1 tsp Garlic powder

To make dressing, combine ginger, rice vinegar, soy sauce, orange juice, honey, oil, and garlic powder in a blender. Blend for 2 minutes at medium speed. Pour dressing into a container. Cover and refrigerate. 

3 lb 2 oz Spaghetti noodles, whole-wheat or regular

2 lb 8 oz Edamame, frozen

1 lb 5 oz Carrots, fresh, shredded

1 lb Red cabbage, fresh, shredded

11/2 cup Red onion, fresh, sliced, thin

3 lb 2 oz  Chicken, cooked, diced, 1/2" pieces

1 cup Sesame seeds

Heat 2 gal water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water or ice water to rapidly cool. Drain well. Cover and refrigerate. 

Cook edamame according to package directions. Rinse with cold water. Drain well. 

Combine edamame, carrots, cabbage, onions, and chicken together in a large steam table pan (12″ x 20″ x 21/2″). Add pasta. Mix well. Pour dressing over mixture and toss well. You will need to use 2 pans.  

Sprinkle with sesame seeds. Cover and refrigerate until service. 

Makes 50- 1 cup servings.