LINGUINE RAMEN

INGREDIENTS

• 6 pounds Barilla Linguine Fini
• 3 gallons, 3 cups chicken, beef, or vegetable broth
• 6 tablespoons instant dashi granules
• 1/2 cup Japanese soy sauce
• pinch sugar
• 24 pieces breaded and deep fried Kahlua Pork Katsu or grilled meat
• 72 pieces canned baby corn
• 72 pieces blanched snow peas
• 12 chopped green onions (optional)
• 24 slices chopped prosciutto (optional)
• 24 slices cooked and chopped bacon (optional)
• 6 sheets torn into small pieces Japanese nori (optional)
• as needed sesame seeds (optional)
• as needed hot chili oil

PREPARATION

1. 1. 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 contain refrigerate and use within several hours.
2. 2. Bring the broth to a boil and turn down the heat to very low. Add the dashi , soy sauce, and pinch of sugar and let it come to a rolling boil.
3. For each serving, to order: Add 2 cups pasta to a serving bowl. Pour about 2 cups broth over the noodles. Top with the meat, corn, and snow peas, plus any optional garnishes and finish with a light drizzle of hot chili oil.