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Thai Temple Noodle Salad

Thai Temple Noodle Salad
 
Yield:
48 servings

Ingredients

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
Noodles
flour 2 lb. + 6 oz. 2 qt.
simmering water 24 fl oz 3 cups
Mushrooms
fresh shiitake mushrooms, stems removed 13 oz. 1-1/2 qt.
lite soy sauce 12 fl oz 1-1/2 cups
Salad
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

Directions

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.

NOODLES:
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.

MUSHROOMS:
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.
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