Thai Temple Noodle Salad

Thai Temple Noodle Salad
48 servings


Ingredients Weights Measures
Spicy GREY POUPON Dressing
demerara sugar 11-1/2 oz. 1-1/2 cups
water 8 fl oz 1 cup
GREY POUPON Classic Dijon Mustard 10 oz. 1 cup + 2 Tbsp.
gingerroot, grated 5-1/2 oz. 3/4 cup
sesame oil 10 fl oz 2/3 cup
green onions, thinly sliced 1-1/2 oz. scant 1/2 cup
lite soy sauce 3 fl oz 6 Tbsp.
sesame seed, toasted 2 oz. 6 Tbsp.
sambal oelek 3 oz. 1/4 cup
flour 2 lb. + 6 oz. 2 qt.
simmering water 24 fl oz 3 cups
fresh shiitake mushrooms, stems removed 13 oz. 1-1/2 qt.
lite soy sauce 12 fl oz 1-1/2 cups
napa cabbage, chiffonade 3 lb. 1-1/2 gal.
asparagus spear tips, cut in half, blanched 2 lb. + 8 oz. 1-1/2 qt.
green onions, cut diaginally into thin slices 1 lb. + 5-1/2 oz. 1-1/2 qt.
dry roasted unsalted peanuts, chopped 14-1/2 oz. 3 cups
cilantro, finely chopped 4 oz. 3 cups
baby bok choy cabbages, cut in half, blanched 12 lb. 48 each
limes, each cut into 4 wedges 2 lb. + 4 oz. 12 each


SPICY GREY POUPON Dressing: Cook sugar and water in saucepan until sugar is completely dissolved, stirring frequently. Cool 10 min.

BLEND remaining ingredients in bowl with hand blender. Add sugar water; mix well.

PULSE flour in food processor until aerated. With motor running, gradually add water until smooth dough ball is formed. Divide dough into 8 balls (or into 4 balls for trial recipe). Place each ball in resealable plastic bag; let rest 2 hours.

BRING large pot of lightly salted water to boil. Prepare a bowl of ice water for shocking cooked noodles.

PLACE 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle. Cut into 60 (2-inch square) noodles. Repeat with remaining dough.

ADD noodles to boiling water; cook 1 to 2 min. or until they float to surface, stirring frequently. Remove noodles from hot water, then shock in ice water. Drain; spread into single layer on sheet pans to dry.

TOSS mushrooms with soy sauce. Heat large nonstick skillet on high heat. Working in batches, drain mushrooms then sear in hot pan 1 min. on each side. (Do not crowd mushrooms in pan.) Refrigerate until completely cooled. Cut into 1/4-inch-thick slices.

FOR each serving: Combine 1/2 cup Napa cabbage, 12 asparagus pieces, 10 Noodles, 2 Tbsp. onions and 1 Tbsp. each Mushrooms, nuts and cilantro. Add 2 Tbsp. Spicy GREY POUPON Dressing; toss to coat.

PLACE 2 bok choy pieces on chilled serving plate. Top with salad. Garnish with lime wedge.

Kraft Kitchens Tips

Make Ahead
Spicy GREY POUPON Dressing can be stored in refrigerator up to 3 days before using as directed.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.