Spicy Sesame Noodle Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
20

Featuring fresh veggies and pasta, this salad is filled with spicy notes and crunch.

Ingredients

1 lb. dry linguini pasta
4 oz. Blanched Broccoli Florets [recipe follows]
4 tbsp. dry, whole sesame seeds
1 tbsp. roasted, dark sesame oil
1 cup Saigon Sizzle Stir-Fry Sauce
2 tbsp. Cholula Half Gallon Hot Sauce
3 oz. diced red peppers
1/2 cup pre-shredded carrots
1/4 tbsp. chopped green onions

Blanched Broccoli Florets
4 oz. fresh broccoli florets
1/8 tsp. salt

Steps

  1. Cook linguine (do not break) in boiling salted water until al dente. Drain and cool down immediately under running cold water.
  2. Prepare Blanched Broccoli Florets. (recipe follows)
  3. Toast sesame seed on sheet pan in 350°F oven for 4 minutes, or until just starting to turn golden colored. Let cool.
  4. Combine sesame oil, Saigon Sizzle and Cholula sauces. Toss with noodles until thoroughly coated. Add vegetables and toss to combine. Sprinkle with chopped green onions and toasted sesame seeds on top.
  5. Serve cold with tongs.

Blanched Broccoli Florets

  1. Trim brown stems if necessary. Cut large florets into smaller pieces.
  2. Add salt to large pot water and bring to a boil. Place broccoli in wire basket and submerge in boiling water. Cook 30 seconds to 1 minute, or until bright green.
  3. Immediately drain and shock in ice water to stop cooking. Drain thoroughly and store in shallow Lexan containers with drain pans inside.
Source: Colorado State University

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

People in Foodservice
kellie piper headshot

A decade ago, Kellie Piper never would have pictured herself working in noncommercial foodservice. Then again, she might not have imagined herself turning down a pineapple, either.

The Australian native inherited her love for food from her chef father, and she started her career in hotels and restaurants in the San Francisco Bay Area. When a headhunter approached her about working for Bon Appetit Management , running six cafes for Cisco’s 27,000 employees in Mountain View, Calif., she was not enthused.

“I said, ‘Why would I want to do that? That sounds institutional. That...

FSD Resources