Asian Salad USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Asian Salad includes chicken, rice noodles, and fresh vegetables in a dressing of soy sauce, rice vinegar, and sesame oil.
3⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat, 1⁄4 cup vegetable, and 1 oz equivalent grains.
5 from 1 vote

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

click here to create an account.


  • Heat water to a boil.
  • Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
  • Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12′′ x 20′′ x 2½′′). Set aside for step 6.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6.
  • 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.
  • Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well.
  • Pour 1 cup (about 10½ oz) dressing over each pan. Stir well.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold at 40 °F or below.
  • Portion with 6 fl oz spoodle (3⁄4 cup).


Nutrition Facts
Asian Salad USDA Recipe for Child Care Centers
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 255 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 272mg12%
Potassium 174mg5%
Total Carbohydrate 38g13%
Dietary Fiber 3g13%
Total Sugars 5g6%
Protein 19g38%
Vitamin D 3IU20%
Calcium 19mg2%
Iron 1mg6%
*Marketing Guide
25 Servings:
Mature onions: 6 oz
Carrots: 1 lb 9 oz
Cabbage: 3 oz
Cucumbers: 14 oz
Cilantro: 1 oz
50 Servings:
Mature onions: 12 oz
Carrots: 3 lb 2 oz
Cabbage: 6 oz
Cucumbers: 1 lb 12 oz
Cilantro: 2 oz


See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 11 lb 8.5 oz
About 1 gal 1 qt 3 ⅛cups/1 steam table pan (12" x 20" x 2½")
50 Servings:
About 23 lb 1 oz
About 2 gal 3 qt 2⅛ cups/2 steam table pans (12′′ x 20" x 2½")