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Recipe
Peanut Noodle Bowl with Fresh Vegetables
Ingredients (50 and 100 Servings)
50 Servings
10 pounds Spaghetti, dry, whole grain rich
2 ¼ cups Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
1 pound 12 ounces (3 cups 2 tablespoons) Peanut butter, creamy (or try sunflower butter or soy nut butter)
2 cups Water
¼ cup Vegetable oil
2 tablespoons Ginger, fresh, chopped
2 cups Green onion, fresh, sliced
1 cup Cilantro, fresh, chopped
4 pounds 13 ounces (3 quarts ½ cup) Cucumber, fresh, peeled, sliced thin on a bias
5 pounds 3 ½ ounces (3 quarts ½ cup) Red bell pepper, fresh, julienne
4 pounds 6 ½ ounces (3 quarts ½ cup) Snow peas, fresh, sliced
2 pounds 9 ounces (3 quarts ½ cup) Carrots, fresh, shredded
100 Servings
20 pounds Spaghetti, dry, whole grain rich
1 quart ½ cups Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
3 pounds 8 ounces (1 quart 2 ¼ cups) Peanut butter, creamy (or try sunflower butter or soy nut butter)
1 quart Water
½ cup Vegetable oil
¼ cup Ginger, fresh, chopped
4 cups Green onion, fresh, sliced
2 cup Cilantro, fresh, chopped
9 pounds 10 ounces (1 ½ gallons 1 cup) Cucumber, fresh, peeled, sliced thin on a bias
10 pounds 7 ounces (1 ½ gallons 1 cup) Red bell pepper, fresh, julienne
8 pounds 13 ounces (1 ½ gallons 1 cup) Snow peas, fresh, sliced
5 pounds 2 ounces (1 ½ gallons 1 cup) Carrots, fresh, shredded
Instructions
Cook spaghetti in boiling water until al dente. Drain immediately and cool with cold water. Transfer cooled, drained spaghetti to a large container and hold chilled.
Place the Kikkoman Ponzu Citrus Dressing & Sauce, creamy peanut butter, water, vegetable oil and fresh ginger in a blender or a deep container (if using an immersion blender). If using a blender, blend on high until smooth and the ginger is blended in. Alternatively, puree the mixture with an immersion blender until smooth and creamy.
Add the green onions and cilantro to the chilled spaghetti. Pour the peanut dressing over the spaghetti and toss gently to distribute the dressing evenly over the pasta.
Place 1 cup of the dressed chilled noodles into each of the portion containers. Place ¼ cup of the sliced cucumber in one corner of the container. Place ¼ cup each of the red bell peppers, snow peas and carrots into the remaining corners. Cover each salad with a lid and hold at or below 40˚F until service.
