RECIPE SPOTLIGHT: #1 Noodle Bowl with Veggies & Peanut Sauce By: Chef Brenda Wattles, RDN
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.
Total Servings: 100 Serving Size: 1 Cup Noodles, 1/2 Cup Vegetables, 1/4 Cup Peanut Sauce
DIRECTIONS 1. Thaw Broccoli: Thaw broccoli under refrigeration for 12-24 hours. Hold at 41° F or lower. 2. Prepare and Steam Vegetables: Shred cabbage. Place 3 perforated 12” x 20” x 4” perforated steamtable pans in 3 solid 12” x 20” x 6” steam- table pans to drain vegetables during cooking. Mix shredded cabbage, thawed broccoli, and carrots and divide into each perforated steamtable pan. Steam vegetables for 5-7 minutes. Batch cook vegetables for direct service. Do not hold in warmers for best quality. 3. Prepare Sauce: In a mixer, whisk together peanut butter, coconut milk, hoisin sauce, soy sauce, lime juice, ginger, and granulated garlic. Note: Sauce will look grainy when it begins to mix. Mix until smooth. 4. Heat Sauce: Place sauce in a 12” x 20” x 4” steamtable pan. Cover and heat in the steamer for 10 minutes. Remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reach- es 135° F. Heat to 135° F or higher. Hold at 135° F or higher. 5. Cook Noodles: Cook according to manufacturer’s directions. 6. Serve: 1 cup (2 oz eq grain/8 oz spoodle) noodles, 1/2 cup (4 oz spoodle/ about 3.3 oz) vegetables, and 1/4 cup (#16 scoop/about 2.28 oz) peanut sauce. Garnish with 1 oz (scant #20 scoop) peanuts. Hold at 135° F or higher.
INGREDIENTS •
9 pounds (4 gal 2 2/3 cup, packed) broccoli, frozen, florets (USDA or commercial) • 4 pounds 12 ounces (3 gal 2 cups, packed) Napa cabbage, fresh • 6 pounds (1 gal 2 qt 1 cup, packed) carrots, fresh, matchstick or julienne • 7 pounds (3 qt 1/2 cup) peanut butter, crunchy • 1 quart coconut milk, lite, canned • 1 quart hoisin sauce • 1 quart soy sauce, lower sodium • 1 cup lime juice • 1 tablespoon 2 teaspoons ginger, ground • 1 tablespoon 1 teaspoon granulated garlic • 25 pounds (6 gal 1 qt) yakisoba noodles, whole grain-rich (at least 2 oz eq) • 6 pounds 4 ounces peanuts, halved, no salt added Recipe provides 2 M/MA, 2 GR, 1/4 Cup Dark Green Vegetable, 1/8 Cup Red/Orange Vegetable, 1/8 Cup Other Vegetable Per 1 Serving: 608 kcal, Total Fat 37g, Saturated Fat 6g, Trans fat 0g, Cholesterol 0mg, Sodium 1,094 mg, Total Carbohydrate 52g, Dietary Fiber 9g, Sugars 10g, Protein 23g, Vitamin C 27 mg, Iron 17 mg, Vitamin A 4,982 IU, Calcium 73 mg
Note: Kid taste testers enjoyed this dish mixed together.
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