#1 Noodle Bowl with Veggies and Peanut Sauce

a black container filled with broccoli and carrots.

By: Chef Brenda Wattles, RDN

Total Servings: 100, Serving Size: 1 cup noodles, 1/2 cup vegetables, 1/4 cup peanut sauce



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


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org

  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” steamtable 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 reaches 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, ½ cup (4 oz spoodle/about 3.3 oz) vegetables, and ¼ cup (#16 scoop/about 2.28 oz) peanut sauce. Garnish with 1 oz (scant #20 scoop) peanuts. Hold at 135° F or higher.

Note: Kid taste testers enjoyed this dish mixed together.

Nutrients Per serving

Nutrients Per One Serving (K-12):
Calories608kcalTotal Fat37gTotal Dietary Fiber9gVitamin C27mg
Saturated Fat6gTrans Fat0gProtein23gIron17mg
Sodium1,094mgCholesterol0mgVitamin A4,982IU
Components Per One Serving (K-12):
Meat/Meat ALT2oz. eq.Fruit0cup(s)
Grain2oz. eq.Milk0cup(s)
Vegetable Subgroups:
Dark Green1/4cups(s)Starchy0cups(s)

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