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
  1. In steam table pan mix together ingredients for sriracha sauce, marinate meats each in ¼ of the sauce for 30 minutes.
  2. 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.
  3. 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.