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RECIPES
ASIAN-STYLE CHICKEN SALAD WITH SNAP PEAS AND GINGER DRESSING
| Ingredients | Volume | Weight |
| Cooking oil | ||
| Saifun noodles (also known as bean threads) (see note) | 4 ounces | |
| Iceberg lettuce, shredded 1/2-inch thick | 3 head | 3-3 1/2 pounds |
| Cooked chicken breast, cut or torn into strips | 4 1/2 quarts | 4 1/2 pounds |
| MANN'S STRINGLESS SUGAR SNAP PEAS, | 3 1/2 quarts | 3 pounds |
| MANN'S BROCCOLI COLE SLAW | 3 quarts | 2 pounds |
| Scallions, finely sliced | 3 cups (12 each) | 6 ounces |
| Cilantro, coarsely chopped | 3 cups | 4 ounces |
| Roasted, salted cashew pieces | 3 cups | 14 ounces |
| FOR THE DRESSING | ||
| Fresh ginger | about 8 inches | 8 ounces |
| Light corn syrup | 4 1/2 cups | 3 pounds |
| Aji-Mirin sweet cooking rice wine (see note) | 3 cups | 1 1/2 pounds |
| Rice wine vinegar | 1 1/2 cups | 12 ounces |
| Brown sugar, solid packed | 3/4 cup | 6 ounces |
| Sesame oil | 3 Tablespoons | 1 1/2 ounces |
In a large skillet or wok, pour cooking oil to about 2 inches deep and heat to 375-400 
degrees. Add saifun noodles and cook for just a second or two, until they puff up. (You may have to do two batches.) Remove and drain on paper towels.
While the saifun is cooling, combine lettuce, chicken, MANN'S STRINGLESS SUGAR SNAP PEAS, MANN'S BROCCOLI COLE SLAW, scallions and cilantro in a large bowl. When it's cooled enough to handle, add the saifun. Gently stir ingredients together.
To make the dressing, puree ingredients together in a food processor.
To serve, toss 3 cups (9 ounces) salad with 1/4 cup (2 ounces) dressing. Garnish with 2 tablespoons (about 1/2 ounce) cashews and serve.
Yield: 24 3-cup (12-ounce) servings.
Note: Saifun noodles and Aji-Mirin sweet cooking rice wine can be purchased from most major foodservice suppliers. 1 quart (8 ounces) chow mein noodles can be substituted for the cooked saifun. 1 cup (7 ounces) of sugar dissolved into 2 cups (1 pound) white cooking wine can be substituted for 3 cups Aji-Mirin.
