RECIPE DETAILS
Item ID: 1987046
Serving Size: 1 ½ Cups (8.7 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 1987046
Serving Size: 1 ½ Cups (8.7 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: None
Allergens: None
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
Pre-Preparation
- Prepare spaghetti according to package instructions.
- Shred cabbage and carrots.
- Dice onions.
- Combine all vegetables together.
- Preheat oven to 350°F.
Preparation
- Steam or boil pasta in salted water until al dente, about 2 minutes. Drain; do not rinse.
- Place 5 lb cooked spaghetti and 4.5 lb vegetables in each hotel pan.
- Pour teriyaki glaze into a liquid measuring container, then whisk in sesame oil and sriracha.
- Pour 4 1/4 cups plus 2 Tbsp sauce mixture over each pan.
- Cover and bake at 350°F for about 30–40 minutes, or until internal temperature reaches 165°F.
- Remove from the oven and stir to distribute the sauce and vegetables into the noodles.
Serving
- Serving = 1 1/2 cups (8.7 oz)
Recipe Source: Sourced via partnership with the CIA Healthy Kids Collaborative
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 | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 217.24 kcal |
| Total Fat | 8.57 gm |
| Saturated Fat | 0.05 gm |
| Trans Fat | 0.00 gm |
| Sodium | 191.72 mg |
| Carbohydrates | 32.75 gm |
| Fiber | 3.01 gm |
| Sugars | 11.81 gm |
| Added Sugars | 0.50* gm |
