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Sweet Soy Noodles
A cold noodle salad with a sweet soy, Asian dressing. I received this recipe from the head chef at the Boise Coop, in Meridian, ID, on February 3rd, 2020. This is a favorite of mine, and since they have a new chef, they haven't been making it. I asked about it, and he gave me this recipe. I recommend adding chicken! This is their bulk recipe, adjust accordingly, or make the whole thing if you want 5 pounds of noodle salad. Ha! Recipe is exactly as it was given to me, notes, chilling instructions, and all. Stephanie (Borge) Seley

Ingredients

5 Pounds Dry Fettuccini Noodles, cooked and cooled
4 green onions, sliced thin on a bias (I will add more)
1/4 cups each, black and white sesame seeds, toasted
SAUCE:
1 cup garlic, minced
1 cup sesame oil
1 cup rice vinegar
1 cup oyster sauce
1/3 cup tamari
2 Tablespoons fish sauce
1 & 1/4 cup granulated sugar
5 cups chicken stock









Instructions

Gather and measure all ingredients.
Cook fettuccine in salted water, until al dente, (rinse)cool quickly to stop the cooking process. Lightly oil, they use Safflower oil.
Combine all sauce ingredients in a heavy bottomed saucepan. Reduce on medium low heat until thickened.
This sauce will take over 2 hours to cook. Stir often to avoid scorching.
When pasta and sauce are room temperature, combine all ingredients in large bowl, and fold together.
Cool on sheet trays in walk in, or blast chiller.
Record temperature every 30 minutes, until it reaches 40F, or lower.
Package, label, and rotate.

(Or, for those of us at home, you can chill it, and enjoy!)
sweet soy noodles · soy noodles · soy noodles salad