Nutty Noodles
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
10 pounds 14 ounces Mixed vegetables, frozen (Seasonal, fresh vegetables can be substituted based on availability)
7 pounds Nut or seed butter, smooth
1½ cups Ginger, minced or 3 tablespoons Ginger, granulated
1/3 cup Garlic, minced or 1 ½ tablespoons Garlic, granulated
2 quarts Rice wine vinegar
1 pint sugar
1 pint + ½ cup Soy sauce, reduced sodium
1 quart + ¼ cup Water
1 cup Oil, olive or vegetable
½ cup Pepper, red or cayenne
Servings: 100
Ingredients
12 pounds 8 ounces Noodles, spaghetti, whole grain, dry
21 pounds 12 ounces Mixed vegetables, frozen (Seasonal, fresh vegetables can be substituted based on availability)
14 pounds Nut or seed butter, smooth
3 cups Ginger, minced or 3/8 cup Ginger, granulated
2/3 cups Garlic, minced or 3 tablespoons Garlic, granulated
1 gallon Rice wine vinegar
1 quart Sugar
1 quart + 1 cup Soy sauce, reduced sodium
½ gallon + ½ cup 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.
4. Add vegetables and cook until tender.
5. 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 equivalent grains and ½ cup other vegetable.
OR
Portion ¾ cup of noodles onto each tray. Each serving provides 1 meat/meat alternate, 1 ounce equivalent
grains and ¼ cup vegetable serving.
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
