Combi Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated combi oven set to 425°F. Heat uncovered for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. Yakisoba Noodles Convection Oven: Remove the yakisoba noodles from the bag and place into a full- size 2” hotel pan sprayed with allergen-free pan spray and add 10 cups of water. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 14-16 minutes, or until the product reaches an internal temperature of 165°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Combi Oven: Remove the yakisoba noodles from the bag and place into a full-size 2” hotel pan sprayed with allergen free pan spray and add 5 cups of water. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 10-12 minutes with 100% moisture, or until the product reaches an internal temperature of 165°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Steamer: Remove the yakisoba noodles from the bag and place into a full-size 2” perforated hotel pan. Insert the uncovered perforated pan into the steamer for 8-10 minutes or until the product reaches an internal temperature of 165°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Steamer: Remove the yakisoba noodles from the bag and place into a full-size 2” perforated hotel pan. Insert the uncovered perforated pan into the steamer for 8-10 minutes or until the product reaches an internal temperature of 135°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Vegetables Vegetables Toss the blanched broccoli florets, red pepper strips, matchstick carrots, snow peas and chopped garlic in cooking oil. Place it on a parchment paper lined sheet tray. Insert the sheet tray into a preheated convection oven set to 375°F. Roast until fork tender and product reaches an internal temperature of 135°F. Once cooked, add items to the yakisoba noodles. Hot hold at 135°F or above. SERVING: Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.
For CN portion: Per (1) bowl, a heaping 6 oz. scoop of yakisoba noodles w/vegetables, topped with a #12 scoop of teriyaki chicken and 4 ounces of chicken broth is recommended. Portion size may vary by individual practice.
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