RECIPE DETAILS
Item ID: 1790821
Serving Size: 6 oz
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: 9-12, Pasta, Noodles, Vegetarian
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1790821
Serving Size: 6 oz
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: 9-12, Pasta, Noodles, Vegetarian
Allergens: Soy, Wheat, Sesame
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields:
- Carrots: 83%
- Green Onions: 83%
- Cilantro: 84%
Pre-Preparation:
- Cook pasta in salted boiling water according to package instructions until al dente.
- Toss pasta in sesame oil (first amount).
- Defrost frozen peas.
- Wash produce as needed.
- Shred carrots.
- Peel and mince ginger.
- Slice green onions.
- Chop cilantro.
- Preheat oven to 350°F.
Preparation:
- Make the sauce: mix soy sauce, sesame oil (second amount), lime juice, vinegar, and brown sugar with ginger, cilantro, and crushed red pepper flakes.
- Mix 12.5 oz of vegetables (peas, carrots, green onion), 3 cups of sauce, and 9 lbs of noodles in each hotel pan.
- Cover each pan with parchment and foil.
- Heat the noodles in the 350°F oven for approximately 15–20 minutes or until an internal temperature of 165°F is reached.
Serving:
Serving Size: 6 oz
Suggested Serving Utensil: Spoodle
Recipe Source:
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 235.22 kcal |
| Total Fat | 7.71 gm |
| Saturated Fat | 0.02* gm |
| Trans Fat | 0.00* gm |
| Sodium | 800.63 mg |
| Carbohydrates | 30.20 gm |
| Fiber | 2.28* gm |
| Sugars | 3.13* gm |
| Added Sugars | 1.72* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
