RECIPE DETAILS
Item ID: 1981118
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pasta, Noodles, Vegan, Vegetarian
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1981118
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pasta, Noodles, Vegan, 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
- Green Cabbage: 87%
- Red Cabbage: 83%
- Red Bell Pepper: 80%
- Green Onion: 83%
Pre-Preparation
- Thaw edamame.
- Wash produce as needed.
- Shred green and red cabbage.
- Slice bell pepper and green onion.
- Chop cilantro.
- Mince garlic and ginger.
Preparation
- Cook the rice noodles until al dente per the package instructions.
- In a tilt skillet, sauté the shredded cabbages, peppers, and green onions for about 5 minutes or until the vegetables soften.
- Add the edamame and stir to combine.
- In a bowl, whisk together the garlic, ginger, sesame oil, soy sauce, vinegar, oil, and crushed red pepper flakes (optional).
- Add the sauce to the skillet and cook for about 5 minutes, or until the mixture reaches an internal temperature of 165°F.
- Add the cooked noodles to the skillet and stir to combine all ingredients.
- Turn off the heat, then add the cilantro and stir to combine.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 1 bowl (10 oz)
Suggested serving utensil: spoodle
Crediting Note:
Edamame as M/MA: 0.5 M/MA, 3/8 cup Other Veg, 1/8 cup Additional Veg
Edamame as Legume Vegetable Subgroup: 1/8 cup Legume, 3/8 cup Other Veg, 1/8 cup Additional Veg
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
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, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅜ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 872.05 kcal |
| Total Fat | 40.70 gm |
| Saturated Fat | 5.13* gm |
| Trans Fat | 0.01* gm |
| Sodium | 391.17 mg |
| Carbohydrates | 109.32 gm |
| Fiber | 7.50* gm |
| Sugars | 4.49* gm |
| Added Sugars | 0.00* gm |
