Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

In all my years Involved in the restaurant hospitality business, I've experiencef many varieties of foods. I like simplistic recipes, as they seem to work well.

This Asian Shrimp Noodle Salad recipe is great any time, but especially good for summer fun. This simple cold salad is very easy to make and can hold so you can serve when you're ready. If you want to make a vegetarian salad, just leave the shrimp out.

I use Soba noodles because they're hearty and, when mixed with the fresh vegetables and the zesty Asian dressing, all the flavors complement this salad.

As the Garde Manger Chef here at the Tulalip Resort Casino, we do a lot of catering for weddings, meetings and special occasions, and we get a lot of requests for this Asian salad. Enjoy!

Asian Shrimp Soba Noodle Salad

12 oz Shrimp (cooked, small 70 count)

1 lb. Soba Noodle (boiled then chilled)

1 each red and yellow bell peppers (cut in Julienne strips)

2 medium carrots (cut in Julienne strips)

1 red onion (cut in Julienne strips)

4 oz shredded cabbage

1 bunch green onion (chopped)

2 oz snow peas (cut in Julienne strips)

Place all above ingredients into a large enough bowl to mix. Keep cold, let rest.

Asian Dressing

1 cup Mae Ploy (sweet chili sauce)

1/8 cup rice vinegar

1/8 cup red wine vinegar

1/8 cup sesame oil

1/8 cup honey

2 tbs ginger

1/4 cup Mirin or Marmalade

2 tbs mustard powder

2 tbs granulated garlic

5 dashes Tabasco

2 tbs crushed peppers

Whisk dressing together in a small bowl. Toss dressing with salad ingredients just before you're ready to serve. I would suggest adding dressing a little at a time to taste. Serves 6 to 10 people as a side dish.

blog comments powered by Disqus