Red Snapper and Udon Noodle Salad
Yield: 36 servings
Ingredients   Weights   Measures
 Udon Noodle Salad        
 KRAFT Signature Oriental Sesame Dressing, divided    1 lb. + 8 oz.    4-1/2 cups
 fresh lime juice, divided    6 oz.    15 Tbsp.
 lime zest    -    1-1/2 Tbsp.
 cooked udon noodles    4 lb. + 12 oz.    1 gal.
 spinach leaves, chiffonade    6 oz.    1-1/2 qt.
 seedless cucumbers, cut into 4-inch julienne strips    1 lb. + 6 oz.    1-1/2 qt.
 yellow squash, small dice    14 oz.    1 qt.
 carrots, shredded    12 oz.    1 qt.
 red peppers, cut into thin strips    10 oz.    3 cups
 yellow peppers, cut into thin strips    10 oz.    3 cups
 edamame beans    12 oz.    2 cups
 celery, cut diagonally into thin slices    8 oz.    2 cups
 red onions, thinly shaved    7 oz.    2 cups
 fresh cilantro, chopped    1-3/4 oz.    1-1/3 cups
 green onion, chopped    4 oz.    1 cup
 fresh mint leaves, chopped    1-1/4 oz.    1 cup
 chili garlic sauce    3 oz.    6 Tbsp.
 Red Snapper:        
 red snapper fillets (4 oz. each)    9 lb.    36 each
 sesame oil    6 oz.    3/4 cup
 salt and black pepper    -    to taste
 napa cabbage, chiffonade    2 lb. + 4 oz.    2-1/4 gal.
UDON Noodle Salad: Reserve 1-1/2 cups of the dressing (or 6 Tbsp. of the dressing for trial recipe) and 3 Tbsp. of the lime juice (or 2-1/4 tsp. lime juice for trial recipe). Combine remaining ingredients. Refrigerate until ready to use.
FOR each serving: Season 1 fish fillet with salt and black pepper. Heat 1 tsp. of the sesame oil in skillet on medium-high heat. Add fish; cook 2 min. on each side or until fish flakes easily with fork.
TOSS 1 cup of the napa cabbage with 2 tsp. of the remaining dressing; place on serving plate. Top with 1 cup of the Udon Noodle Salad and fish. Brush fish with 1/4 tsp. of the remaining lime juice.
Substitute
Prepare using halibut fillets.
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