Honey-Sriracha Noodle Bowl

  • Servings : 100 (6 oz.)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The Holland (Michigan) Public Schools submitted this recipe as part of Barilla’s “For the Love of Pasta” contest. It offers choices for students, as the bowls are cooked to order.


Step 1

In a large container, combine the sauce ingredients: honey, sriracha, soy sauce, water, sugar, ginger, garlic, lemon juice, rice wine, hoisin, and cornstarch. Mix until smooth, then divide in half. Reserve half the sauce to use at service; divide the remaining half between two steam tables and marinate the chicken in one pan and the beef in another for 30 minutes.

Step 2

Remove the meats from the marinade and steam them for 15 minutes, or until they reach an internal temperature of 170 degrees F. Hold for hot service at 140 degrees F or higher.

Step 3

Steam the Midori vegetables as the package directs and hold for hot service at 140 degrees F or higher.
Put the green onions, cabbage, and celery in separate cold containers.

Step 4

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 5

For each serving, to order: Saute 1/2 cup pasta and 2 oz. chicken or beef. Add vegetables as requested and 2 oz. of the reserved sauce. Toss to heat through and thicken slightly; place in a bowl.


  • 4 1/8 cups honey
  • 1/4 cup sriracha sauce
  • 6 1/4 cups soy sauce
  • 6 1/4 cups water
  • 1 1/3 cups brown sugar
  • 1/2 cup grated fresh ginger
  • 2/3 cup minced garlic
  • 1 1/3 cups lemon juice
  • 1 1/3 cups rice wine
  • 2/3 cup hoisin sauce
  • 1 1/3 cups cornstarch
  • Salt and pepper
  • 12 1/2 lb. chicken fajita meat
  • 12 1/2 lb. seasoned beef strips
  • 7 lb. Barilla Whole Grain Thin Spaghetti
  • 2 3/4 cups chopped green onions
  • 1 3/4 lb. chopped Napa cabbage
  • 1 1/3 cups sliced celery
  • 25 lb. Midori vegetables

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Nutritional Info

This information is per serving.