Honey Sriracha Noodle Bowl

12.5 pounds chicken fajita or seasoned beef

7 pounds Barilla Whole Grain Thin Spaghetti

2 ¾ cups green onion, chopped

4 cups + 2 tablespoons honey

4 tablespoons sriracha sauce, plus extra for garnish

6 ¼ cups soy sauce

6 ¼ cups water

1 1/3 cups brown sugar

½ cup ginger, fresh grated

2/3 cup garlic, minced

1/3 cups lemon juice

1 1/3 cups Japanese rice wine

2/3 cup hoisin sauce

salt to taste

black pepper to taste

1 1/3 cups cornstarch

1 ¾ pounds nappa cabbage, chop

1 1/3 cups celery

25 pounds midori vegetable

Instructions

In steam table pan mix together ingredients for sriracha sauce, marinate meats each in ¼ of the sauce for 30 minutes.
Remove meat from marinade , steam for 15 minutes until internal temp is 170 degrees F for 15 seconds. Steam vegetables and noodles separate and place each type in own container for line.
Line Assembly: Place meat choice in skillet, along with noodles saute until heated thoroughly; add vegetables of customer choice and 2 ounces reserved sauce to skillet saute for 2 minutes. Serve in 16 ounce bowl.

For hot service:
CCP: Hold for hot service at 140°F or higher.