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
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
Note: Kid taste testers enjoyed this dish mixed together.
Components Per One Serving (K-12):
Vegetable Subgroups:
- 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 One Serving (K-12):
| Calories | 608 | kcal | Total Fat | 37 | g | Total Dietary Fiber | 9 | g | Vitamin C | 27 | mg |
| Saturated Fat | 6 | g | Trans Fat | 0 | g | Protein | 23 | g | Iron | 17 | mg |
| Sodium | 1,094 | mg | Cholesterol | 0 | mg | Vitamin A | 4,982 | IU | |||
| Sugars | 10 | g | Carbohydrate | 52 | g | Calcium | 73 | mg |
Components Per One Serving (K-12):
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 2 | oz. eq. | 2 | oz. eq. | 1/2 | cups(s) | 0 | cup(s) | 0 | cup(s) |
Vegetable Subgroups:
| Dark Green | Red/Orange | Legumes | Starchy | Other | |||||
| 1/4 | cups(s) | 1/8 | cups(s) | 0 | cups(s) | 0 | cup(s) | 1/8 | cup(s) |