Teriyaki Udon Noodle Salad
-
Sesame seed oil -- 1 tbsp
-
Ginger root, fresh, pickled, minced -- 1 tsp
-
Bean sprouts -- 1 cup
-
Shrimp, peeled and cooked, 13/15 ct -- 4 oz
-
Button mushroom, cleaned, julienne -- 1 cup
-
Red bell pepper, julienne -- 0.5 cup
-
Carrots, raw -- 0.5 cup
-
Red onion, julienne -- 0.5 cup
-
Scallions, or Green onions, sliced thin on bias -- 0.25 cup
-
Cilantro, chopped -- 1 tbsp
-
Scallop, raw, 21/25 ct, cooked -- 4.5 oz
-
Coriander leaf, dried, ground, toasted -- 0.25 tsp
-
Udon noodles, cooked, chilled -- 7 oz
-
Minor's Teriyaki Sauce RTU 4 x 0.5 gallon -- 2 tbsp
Preparation
1
In a bowl, combine: Teriyaki Sauce, sesame oil, pickled ginger and coriander until well blended. Set aside.
2
In a large bowl, combine udon noodles, bean sprouts, shrimp, mushrooms, bell pepper, carrots, red onions and cilantro. Toss to mix ingredients. Pour dressing over mixed salad and toss again until salad is well coated.
3
Keep chilled until service. At service place portion in bowl and top with scallops.
Share
Components
