Bring water to a boil in a stock pot add bag of low mien noodles, bag of veggies, and Thai chili sauce.
Place frozen battered chicken in basket then cook in deep fryer to a golden brown about 2 minutes. Remove basket from oil shake to remove excess oil. Place chicken in a pan lined with a towel to absorb excess oil.
Remove the Thai chili sauce from the boiling water. Cut open and pour into a bowl then add the cooked chicken and toss to coat.
Remove the noodles and veggies from the boiling water open bag and pour into a bowl toss and hold warm for plating.
Whisk Sriracha sauce and Mayonnaise then refrigerate for service.
In your serving bowl put noodles in one half or side of the bowl and Arcadian blend on the other side or half of the bowl. Top with warm Thai chicken. Fan red bell pepper along one side of bowl. Arrange the broccoli, onion and mandarin oranges in the bowl.
Drizzle with Sriracha Mayo dressing.
Garnish with sesame seeds and green onions then serve.
Ingredients
4 oz. Asian Pride® Vegetable Low Mein Kit
5 oz. Asian Pride® Thai Chili Chicken Kit
3 oz. Peak Fresh Produce® Broccoli, Floret(s), blanched
2 oz. Peak Fresh Produce® Pepper(s), Red Bell, julienne
2 oz. Peak Fresh Produce® Onion(s), Yellow, large dice
1 tsp. Sriracha
3 tbsp. West Creek® Mayonnaise
3 oz. Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
2 oz. Asian Pride® Mandarin Orange Segments
1 oz. Peak Fresh Produce® Onion(s), Green, finely chopped
1 tsp. Magellan® Sesame Seeds
1 ea. Brilliance® Clear Canola Oil, for deep frying
