YIELD: 24 servings For the sauce: 1 cup low-sodium soy sauce 1 cup mirin 2⁄3 cup rice vinegar ½ cup sesame oil For the salad: 24 cups cooked chilled sobanoodles 12 cups shredded poachedchicken breast 12 cups mung bean sprouts 12 cups red bell peppers, julienned 6 cups green onions, thinly cuton the bias 1 ½ cups chopped cilantro 1.Whisk together all sauce ingredients until well blended. 2.For each serving, to order, toss together 1 cup soba, ½ ...
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