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. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
6 pounds 4 ounces Noodles, spaghetti, whole grain, dry
11 pounds Mixed vegetables, country/Midwest blend, frozen
1-#10 can Nut or seed butter, smooth
4 pounds 12 ounces Edamame, shelled (shell removed), frozen
1 cup Ginger, granulated
½ cup Garlic, granulated
2 quarts Rice wine vinegar
1 ½ cups Sugar
2 cups Soy sauce, reduced sodium
1 quart Water
1 cup Oil, olive or vegetable
½ cup Pepper, red or cayenne
Servings: 50
Ingredients
12 pounds 8 ounces Noodles, spaghetti, whole grain, dry
22 pounds Mixed vegetables, country/Midwest blend, frozen
2-#10 cans Nut or seed butter, smooth
9 pounds 8 ounces Edamame, shelled (shell removed), frozen
2 cups Ginger, granulated
1 cup Garlic, granulated
1 gallon Rice wine vinegar
3 cups Sugar
1 quart Soy sauce, reduced sodium
½ gallon Water
1 pint Oil, olive or vegetable
1 cup Pepper, red or cayenne
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare spaghetti noodles, drain, and cool. Set aside.
2. In blender, food processor or VCM, combine the peanut butter, vinegar, sugar, soy sauce, water, half of the oil, pepper, ginger and garlic until smooth.
3. Heat remaining oil in tilt skillet over medium-high heat. Add the vegetables and edamame; cook until tender, approximately 10 minutes.
4. Add the cooked noodles and peanut sauce to vegetables. Toss gently.
6. Transfer to serving pans. Can be served warm or chilled.
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.
Nutrition information per 1 1/2 cup serving
Calories: 728 Total Fat: 42g Saturated Fat: 8g Monounsaturated Fat: 20g Polyunsaturated Fat: 11g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 69g Fiber: 14g Total Sugar: 15g Protein: 29g Sodium: 533mg Vitamin A: 501μg Vitamin C: 5mg Calcium: 86mg Iron: 4mg Folate: 84μg
