Noodle Bowl with Veggies and Peanut Sauce
By Chef Brenda Wattles, RDN
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
Nutrients Per Serving
| Serving Size: | 1 cup noodles, 1/2 cup vegetables, 1/4 cup peanut sauce |
|---|---|
| Calories: | 608 |
| Fat: | 37 g |
| Saturated Fat: | 6 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 52 g |
| Cholesterol: | 0 mg |
| Protein: | 23 g |
| Fiber: | 9 g |
| Sugar: | 10 g |
| Sodium: | 1090 mg |
Directions
This recipe is scaled for K-12 school foodservice. For more information about peanuts in school foodservice, visit PeanutsinSchools.org.
- Thaw Broccoli: Thaw broccoli under refrigeration for 12-24 hours. Hold at 41° F or lower.
- 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.
- 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.
- 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.
- Cook Noodles: Cook according to manufacturer’s directions.
-
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
| Serving Size: | 1 cup noodles, 1/2 cup vegetables, 1/4 cup peanut sauce |
|---|---|
| Calories: | 608 |
| Fat: | 37 g |
| Saturated Fat: | 6 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 52 g |
| Cholesterol: | 0 mg |
| Protein: | 23 g |
| Fiber: | 9 g |
| Sugar: | 10 g |
| Sodium: | 1090 mg |
