Signature Series: Asian

Satisfy customer demand for ethnic dishes with these Asian-influenced recipes. As part of our ongoing Signature Series, we share Michigan State's Bangkok Ramen Noodle Bowl recipe, as well as some others. 

Bangkok Chicken Ramen Noodle Bowl - Michigan State University, East Lansing

Recipes were created at the university’s test kitchen by dining services staff after Executive Chef Kevin Cruz traveled to China to learn more about the cuisine’s techniques and flavors. With a majority of the large international student population hailing from China, student groups were asking for more noodle bowls because it’s “something they eat frequently,” says Bryan Latz, sous chef. Students select which vegetables and protein they want in their bowl. Latz says the bowls “fly off the shelf,” at The Vista. In addition to using any type of protein you’d like, “you can use any vegetable that you have; it doesn’t have to be the ingredients listed [on the recipe],” Latz explains.

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Szechuan Beef - University of Kansas

Szechuan Beef is pretty popular at the University of Kansas, in Lawrence, according to Travis Fell, culinary assistant manager. “I believe its popularity comes from it being a fresh, scratch product that is produced in house,” he explains. “The students seem to flock to all of our Asian dishes.”

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Orange Sesame Chicken with Steamed Rice and Vegetable Stir-Fry - Collegiate Academy high school

Last year the new Collegiate Academy high school opened in the Union Public Schools in Tulsa, Okla. Of the school’s $27 million budget, $3 million went into creating a state-of-the-art dining program. Because the school is so large—more than 100,000 square feet and eight stories—dining needed to be decentralized, almost like what’s found on a college campus, according to Eli Huff, executive chef and culinary operations coordinator. Huff designed nine dining concepts, including an energy bar, panini grill, Mexican and Italian. One of the student favorites is the Asian concept, Wok Works, and its Orange Sesame Chicken Stir-Fry.

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Beef Bulgogi Sliders - Flik International at Cleary, Gottlieb, Steen and Hamilton

When Molly Cunningham, executive chef for Flik International at Cleary, Gottlieb, Steen and Hamilton in New York, wanted to satisfy customer demand for diverse cuisine, she looked to her Korean background and love of Asian cuisine and developed these beef bulgogi sliders.

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Hoisin Glazed Pork Loin, Thai Slaw, Mandarin Orange Wheat Wrap - Lowenstein Sandler, Roseland, N.J. (Flik International)

This wrap features boneless pork loin marinated in a mixture of hoisin, orange juice, half chili sauce, garlic, ginger and lemon grass. The dish is topped off with a red cabbage and edamame slaw.

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Malaysian Stir-Fry - Corporate Image Dining Services, Stamford, Conn.

This stir-fry gets its Malaysian touch from shrimp, calamari, soy sauce, sweet chili sauce, rice noodles and Chinese sausage.

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Choo Chee Pla Salmon - Sodexo, Gaithersburg, Md.

Choo Chee is a well-known flavor for curries, especially using seafood, in Thailand. This version features salmon lemon grass, kaffir lime and red chiles.

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