CJ SCHWAN'S IS EXCITED TO SEE YOU THERE!
Booth #12509 – Lakeside Center | Chicago, IL | May 16-19, 2026
WHAT'S ON OUR MENU AT NRA?
We’ll be serving up global flavors that will help take your menu to the next level
VILLA PRIMA® Pizza
Cold Yakisoba Noodle Salad
MINH® Umami Fried Rice
bibigo™ Steamed Dumplings
Chef One® Beef Mandu
MINH® Fusion Egg Rolls
RECIPES AS SEEN AT OUR BOOTH
Check out our showcase dishes below!
Cold Yakisoba Noodle Salad
| Yield: 20 servings | ||
| Base | ||
| 1 Bag | 2 Bag | |
| 5 lb | 10 lb | Yakisoba noodles, thawed, cooked, cooled, and separated |
| 1 lb | 2 lb | Shredded red cabbage |
| 12 oz | 24 oz | Julienned carrots |
| 8 oz | 16 oz | Scallions, sliced thin |
| 6 oz | 12 oz | Cilantro leaves uncut, no stems |
| Gochujang Sesame Dressing | ||
| 16 oz | 32 oz | gochujang |
| 6 oz | 12 oz | Soy sauce |
| 12 oz | 24 oz | Rice vinegar |
| 4 oz | 8 oz | Sesame oil |
| 6 oz | 12 oz | Honey |
| 4 oz | 8 oz | Avocado oil |
| 1 tbsp | 2 tbsp | Grated ginger |
| 1 tbsp | 2 tbsp | Garlic paste |
| Whisk until smooth and glossy. | ||
| Assembly | ||
| 1. Toss noodles with half the dressing first. | ||
| 2. Fold in vegetables gently. | ||
| 3. Add remaining dressing gradually to avoid overdressing. | ||
| 4. Chill minimum 1 hour before service. | ||
| 5. Finish with sesame seeds and extra scallions. | ||
Umami Fried Rice
| Yield: 20 servings | ||
| Base | ||
| 10 lbs | 20 lbs | Fried Rice |
Sauce | ||
| 1 C | 2 C | Gochujang Sauce |
| 1/2 C | 1 C | Low Sodium Soy Sauce |
| 1/4 C | 1/2 C | Oyster Sauce |
| 1/4 C | 1/2 C | Rice Vinegar |
| 1/4 C | 1/2 C | Sesame Oil |
| 1 tbsp | 2 tbsp | Grated Ginger |
| 1 tbsp | 2 tbsp | Grated Garlic |
| 1 Pinch | 2 Pinch | Spicy Kimchee |
| 1 tsp | 2 tsp | Black Sesame Seeds |
Method | ||
| 1. Heat the full 5 lb bag in a tilt skillet or wok. | ||
| 2. Let it sit for a minute before stirring so you get light caramelization on the bottom. That texture matters. | ||
| 3. Drizzle sauce gradually while folding. You want coated, not saturated. | ||
| 4. Finish with a light pinch of sesame seeds and kimchee. | ||
Creamy Herb Sauce with Shawarma
Yield: 10-12 servings
| Ingredients | Weight | Volume | ||
| Sour Cream | 280 | g | 2 | CUP |
| Lemon Juice | 18 | g | 2 | tsp |
| Parsley, fine chopped | 80 | g | 1 | CUP |
| Mint, finely chopped | 40 | g | 0.5 | CUP |
| Shallots, finely minced | 20 | g | 2 | TBSP |
| Salt | 5 | g | 0.5 | tsp |
| Black Pepper, ground | 3 | g | 1/4 | tsp |
| Extra Virgin Olive Oil | 44 | g | 4 | TBSP |
Combine all ingredients in a blender or food processor to create a bright green, homogenous sauce.
Lemon Aoli with Korean Popper
Yield: 8-10 servings
| Ingredients | Weight | Volume | ||
| Mayonnaise | 560 | g | 2 | CUP |
| Lemon Zest | 6 | g | 4 | tsp |
| Lemon Juice | 100 | g | 8 | TBSP |
| Garlic, minced | 20 | g | 2 | tsp |
| Salt | 5 | g | 1 | tsp |
| Black Pepper, ground | 1 | g | 0.5 | tsp |
Blend in Vitamix blender until smooth
JOINING US WILL BE CELEBRITY CHEF JET TILA
The CJ Schwan’s partner and celebrity chef will be joining us to help host some exciting events
CJ Schwan’s Culinary Demonstration with Chef Jet
Monday, May 18 | 2:00-2:45PM | Culinary Experience – Lakeside 12448
The three-time Emmy winner, James Beard nominee and best-selling author is a born educator and storyteller. Watch him in action as he showcases his unique skills and immense passion for food, shares his invaluable knowledge and guides you through innovative recipes and culinary tips.
Culinary Demonstration Tasting
Monday, May 18 | 2:45-3:15PM | Culinary Experience – Tasting Zone
After Chef Jet’s culinary demo, stick around to sample the vibrant flavors that Chef featured on stage. It’s your chance to experience Chef’s creativity and techniques firsthand.
CONTACT US
Please fill out the form below if you’d like more information or to set up a meeting at the show
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All rights reserved.
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