Red Snapper and Udon Noodle Salad

Red Snapper and Udon Noodle Salad
36 servings


Ingredients Weights Measures
Udon Noodle Salad
KRAFT 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.

Kraft Kitchens Tips

Prepare using halibut fillets.
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