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2.50 from 2 votes

Sesame Asian Noodle Salad USDA Recipe for Child Care Centers

Sesame Asian Noodle Salad consists of whole-grain noodles, chicken breast, and vegetables, with a hint of orange flavor.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides:
Legume as Meat Alternate: 1.5 oz equivalent meat/meat alternate, ¹⁄4 cup vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: 1 oz equivalent meat/meat alternate, ³⁄8 cup vegetable, and 1 oz equivalent grains.
Course: Main Course, Salad
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Fall, Spring, Winter
Multicultural Region: Asia and Pacific Islands
25 Servings
Calories: 338

Ingredients

25 Servings

    Weight

    • - - *Ginger, fresh, minced
    • - - Rice vinegar
    • - - Soy sauce, low-sodium
    • - - Orange juice
    • 2 oz Honey
    • - - Canola oil
    • - - AND
    • - - Sesame oil
    • - - OR
    • - - Canola oil, only
    • - - Garlic powder
    • - - Water
    • 1 lb 9 oz Spaghetti noodles, whole-wheat, dry
    • - - Water
    • 1 lb 4 oz Edamame, frozen
    • 10¹⁄2 oz *Fresh red cabbage, shredded
    • 8 oz *Fresh red onion, sliced, thin
    • 1 lb 9 oz *Carrots, fresh, shredded
    • 1 lb 9 oz *Red cabbage, fresh, shredded
    • - - *Red onion, fresh, sliced, thin
    • - - Chicken, frozen, cooked, diced, thawed, ¹⁄2" pieces
    • - - Sesame seeds

    Measure

    • 1 Tbsp *Ginger, fresh, minced
    • 3⁄4 cup Rice vinegar
    • ¹⁄2 cup Soy sauce, low-sodium
    • 1⁄4 cup Orange juice
    • 2 Tbsp Honey
    • ³⁄4 cup Canola oil
    • - - AND
    • ³⁄4 cup Sesame oil
    • - - OR
    • 1¹⁄2 cups Canola oil, only
    • ¹⁄2 tsp Garlic powder
    • 1 gal Water
    • 1 qt 1 cup Spaghetti noodles, whole-wheat, dry
    • 1 qt Water
    • 1 qt Edamame, frozen
    • 1 qt *Fresh red cabbage, shredded
    • 1 qt *Fresh red onion, sliced, thin
    • ³⁄4 cup *Carrots, fresh, shredded
    • 1 qt 1¹⁄2 cups *Red cabbage, fresh, shredded
    • ¹⁄2 cup *Red onion, fresh, sliced thin
    • - - Chicken, frozen, cooked, diced, thawed, 1⁄2" pieces
    • - - Sesame seeds

    50 Servings

      Weight

      • - - *Ginger, fresh minced
      • - - Rice vinegar
      • - - Soy sauce, low-sodium
      • - - Orange juice
      • 4 oz Honey
      • - - Canola oil
      • - - AND
      • - - Sesame oil
      • - - OR
      • - - Canola oil, only
      • - - Garlic powder
      • - - Water
      • 3 lb 2 oz Spaghetti noodles, whole-wheat, dry
      • - - Water
      • 2 lb 8 oz Edamame, frozen
      • 1 lb 5 oz *Fresh red cabbage, shredded
      • 1 lb *Fresh red onion, sliced, thin
      • 6 oz *Carrots, fresh, shredded
      • 3 lb 2 oz *Red cabbage, fresh, shredded
      • - - *Red onion, fresh, sliced, thin
      • - - Chicken, frozen, cooked, diced, thawed, ½" pieces
      • - - Sesame seeds

      Measure

      • 2 Tbsp *Ginger, fresh, minced
      • 1½ cups Rice vinegar
      • 1 cup Soy sauce, low-sodium
      • ½ cup Orange juice
      • ¼ cup Honey
      • 1½ cups Canola oil
      • - - AND
      • 1½ cups Sesame oil
      • - - OR
      • 3 cups Canola oil, only
      • 1 tsp Garlic powder
      • 2 gal Water
      • 2 qt 2 cups Spaghetti noodles, whole-wheat, dry
      • 2 qt Water
      • 2 qt Edamame, frozen
      • 2 qt *Fresh red cabbage, shredded
      • 2 qt *Fresh red onion, sliced, thin
      • 1½ cups *Carrots, fresh, shredded
      • 2 qt 3 cups *Red cabbage, fresh, shredded
      • 1 cup *Red onion, fresh, sliced, thin
      • - - Chicken, frozen, cooked, diced, thawed, ½" pieces
      • - - Sesame seeds

      -

      25 Servings

        Weight

        • - - *Ginger, fresh, minced
        • - - Rice vinegar
        • - - Soy sauce, low-sodium
        • - - Orange juice
        • 2 oz Honey
        • - - Canola oil
        • - - AND
        • - - Sesame oil
        • - - OR
        • - - Canola oil, only
        • - - Garlic powder
        • - - Water
        • 1 lb 9 oz Spaghetti noodles, whole-wheat, dry
        • - - Water
        • 1 lb 4 oz Edamame, frozen
        • 10¹⁄2 oz *Fresh red cabbage, shredded
        • 8 oz *Fresh red onion, sliced, thin
        • 1 lb 9 oz *Carrots, fresh, shredded
        • 1 lb 9 oz *Red cabbage, fresh, shredded
        • - - *Red onion, fresh, sliced, thin
        • - - Chicken, frozen, cooked, diced, thawed, ¹⁄2" pieces
        • - - Sesame seeds

        Measure

        • 1 Tbsp *Ginger, fresh, minced
        • 3⁄4 cup Rice vinegar
        • ¹⁄2 cup Soy sauce, low-sodium
        • 1⁄4 cup Orange juice
        • 2 Tbsp Honey
        • ³⁄4 cup Canola oil
        • - - AND
        • ³⁄4 cup Sesame oil
        • - - OR
        • 1¹⁄2 cups Canola oil, only
        • ¹⁄2 tsp Garlic powder
        • 1 gal Water
        • 1 qt 1 cup Spaghetti noodles, whole-wheat, dry
        • 1 qt Water
        • 1 qt Edamame, frozen
        • 1 qt *Fresh red cabbage, shredded
        • 1 qt *Fresh red onion, sliced, thin
        • ³⁄4 cup *Carrots, fresh, shredded
        • 1 qt 1¹⁄2 cups *Red cabbage, fresh, shredded
        • ¹⁄2 cup *Red onion, fresh, sliced thin
        • - - Chicken, frozen, cooked, diced, thawed, 1⁄2" pieces
        • - - Sesame seeds

        50 Servings

          Weight

          • - - *Ginger, fresh minced
          • - - Rice vinegar
          • - - Soy sauce, low-sodium
          • - - Orange juice
          • 4 oz Honey
          • - - Canola oil
          • - - AND
          • - - Sesame oil
          • - - OR
          • - - Canola oil, only
          • - - Garlic powder
          • - - Water
          • 3 lb 2 oz Spaghetti noodles, whole-wheat, dry
          • - - Water
          • 2 lb 8 oz Edamame, frozen
          • 1 lb 5 oz *Fresh red cabbage, shredded
          • 1 lb *Fresh red onion, sliced, thin
          • 6 oz *Carrots, fresh, shredded
          • 3 lb 2 oz *Red cabbage, fresh, shredded
          • - - *Red onion, fresh, sliced, thin
          • - - Chicken, frozen, cooked, diced, thawed, ½" pieces
          • - - Sesame seeds

          Measure

          • 2 Tbsp *Ginger, fresh, minced
          • 1½ cups Rice vinegar
          • 1 cup Soy sauce, low-sodium
          • ½ cup Orange juice
          • ¼ cup Honey
          • 1½ cups Canola oil
          • - - AND
          • 1½ cups Sesame oil
          • - - OR
          • 3 cups Canola oil, only
          • 1 tsp Garlic powder
          • 2 gal Water
          • 2 qt 2 cups Spaghetti noodles, whole-wheat, dry
          • 2 qt Water
          • 2 qt Edamame, frozen
          • 2 qt *Fresh red cabbage, shredded
          • 2 qt *Fresh red onion, sliced, thin
          • 1½ cups *Carrots, fresh, shredded
          • 2 qt 3 cups *Red cabbage, fresh, shredded
          • 1 cup *Red onion, fresh, sliced, thin
          • - - Chicken, frozen, cooked, diced, thawed, ½" pieces
          • - - Sesame seeds

          Instructions

          • 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.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Heat 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.
          • Critical Control Point: Cool to 70 °F or lower within 2 hours, and 40 °F or lower within 6 hours.
          • Heat water to a rolling boil.
          • Add edamame and boil for 3 minutes. 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.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Sprinkle with sesame seeds. Refrigerate at 40 °F.
          • Cover and refrigerate until service.
            Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold for cold service at 40 °F or lower.
          • Portion with 8 fl oz spoodle (1 cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of ingredients is available.
          Cooking Process #3: Complex Food Preparation.

          Nutrition

          Serving: 1cup (8 fl oz spoodle) | Calories: 338 | Total Carbohydrate: 29g | Protein: 17g | Total Fat: 18g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 338mg | Potassium: 139mg | Dietary Fiber: 5g | Total Sugars: 6g | Vitamin D: 1IU | Calcium: 45mg | Iron: 2mg