Nutty Noodle Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians.
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Process #2 – Same day service
Skill level: Advanced
Servings: 12
Ingredients
3 1/4 cups Peanut butter, smooth
2 cups Rice wine vinegar
1 cup Water
1/2 cup Soy sauce, reduced sodium
6 tablespoons Sugar
1/4 cup Ginger, ground
2 tablespoons Garlic, ground
2 tablespoons Pepper, cayenne
1/4 cup Oil, Canola
6 1/3 cups Mixed vegetables, country blend, frozen
3 cups Edamame, shelled, frozen
12 cups Pasta, spaghetti, whole grain, cooked
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. For Peanut Sauce: In a blender, combine peanut butter, vinegar water, soy sauce, sugar, spices and half of the oil and blend until smooth. Sauce can be set aside until ready for use.
2. For Vegetables: Heat remaining oil in tilt skillet or large sauté pan over medium heat. Add vegetables and edamame and cook 10 minutes or until tender. Vegetables can be held hot in hotel pans until ready for use.
3. For Nutty Noodles: In a mixing bowl, combine spaghetti, vegetables and peanut sauce and toss until well coated. Nutty Noodles can be held hot in hotel pans until ready for service.
4. For Service: Portion 1 1/2 cup nutty noodles per serving. *Nutty Noodle Bowl can be served chilled after following proper cooling procedures.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above or 40°F or below.
Serving information
Portion 1 ½ cups of noodles for each serving.
Each serving provides 2 meat/meat alternate, 2-ounce grain equivalents, and ½ cup other vegetable.
*Sun Butter can be used as an allergen free substitute for peanut butter.
Nutrition information per 1 1/2 cup serving
Calories: 867 Total Fat: 42g Saturated Fat: 6g Trans Fat: 0g Carbohydrate: 91g Fiber: 13g Total Sugar: 16g Protein: 35g Sodium: 791mg
