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Redefining In-Flight Catering

HOW TO: Thai Beef and Noodle Salad In-Flight Plating Video

Have a client who loves red meat but is looking to stay health conscious? Thai beef and noodle salad is right on trend. Don’t let the word “salad” fool you! This is a complete entrée that plates up in five quick steps, all of which are tailored to the limited space of a typical private jet galley.

Tools and Ingredients

  • Plate
  • Spoon
  • Mixing Bowl
  • Bowl
  • Thai Beef and Noodle Salad Entree
    • Soy-Glazed Beef
    • Carrots, Snow Peas and Baby Corn
    • Soba Noodles
    • Mandarin Oranges
    • Asian Vinaigrette
  • Garnish Kit
    • Sliced Cucumber
    • Scallions
    • Sliced Lime
    • Sesame Seeds
    • Mixed Greens

5 Plating Steps

    • Toss salad greens in vinaigrette to lightly coat. Pile bed of greens on plate.
    • Shingle and arrange vegetables and oranges.
    • Arrange beef across vegetables.
    • Toss soba noodles in dressing and plate in small bowl. Garnish with scallions and sesame seeds.
    • Place cucumber and lime onto entrée.

View more in-flight plating guide videos on YouTube.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.

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