Sesame Chicken Noodle Bowl

Yields

• Red cabbage, thin sliced: 83%
• Green cabbage, thin sliced: 87%
• Green onion, sliced: 83%
• Red bell pepper, sliced: 80%

Pre-Preparation

1. Wash all produce thoroughly.
2. Shred red and green cabbage.
3. Slice green onions and red bell pepper.
4. Chop cilantro.
5. Mince garlic and ginger.
6. Thaw chicken.

Preparation

1. Cook the spaghetti for about 2 minutes, until al dente.
2. Saute the shredded cabbage, peppers, and green onions in a skillet until the vegetables soften, 5–10 minutes.
3. Add the chicken, stir to combine, and heat until the internal temperature reaches 165°F, about 5–9 minutes.
4. In a small bowl, whisk together the garlic, ginger, sesame oil, soy sauce, vinegar, olive oil, and crushed red pepper (optional).
5. Add the sauce to the skillet and cook for about 5 minutes, until well incorporated and slightly thickened.
6. Add the cooked spaghetti to the skillet and stir to combine all ingredients.
7. Turn off the heat, add the chopped cilantro, and stir to combine.
8. Hold hot until service at 140°F or higher.

Serving
Serving = 1 bowl (10 oz.)