Yield: 24 3-cup servings. as needed, cooking oil 4 oz. saifun noodles (bean threads) 3 heads iceberg lettuce, shredded ½" thick 4½ quarts cooked chicken breast, cut or torn into strips 3½ quarts Mann's Stringless Sugar Snap Peas 3 quarts Mann's Broccoli Cole Slaw 3 cups scallions (12 scallions), finely sliced 3 cups cilantro, coarsely chopped 3 cups roasted, salted cashew pieces Dressing: 8 oz. fresh ginger 4½ cups light corn syrup 3 cups Aji-Mirin sweet cooking rice wine 1½ ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.