Recipe

Ingredients (32 Servings)

10 pounds Lo Mein or Yakisoba noodles, fresh, thawed, whole grain rich
12 ounces (4 cups) Green cabbage, fresh, julienne
8 ounces (2 cups) Red bell pepper, fresh, julienne
6 ounces (2 cups) Carrots, fresh, julienne
4 ounces (2 cups) Green onions, fresh, sliced into 1-inch length
4 cups Kikkoman Preservative-Free Less Sodium Teriyaki Glaze
4 cups Water
1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil

Instructions

Preheat oven to 350°F. Spray two full-size, 2-inch steamtable pans with pan release spray. Set aside.

Place noodles in a large colander and rinse under hot water to soften. Loosen the softened noodles anddrain completely. Place half of the noodles into each prepared steamtable pan.

In each pan of noodles, place 6 ounces (2 cups) julienne green cabbage, 4 ounces (1 cup) julienne red bell pepper, 3 ounces (1 cup) julienne carrots and 2 ounces (1 cup) green onions.

Measure the Kikkoman Preservative-Free Less Sodium Teriyaki Glaze into a liquid measuring container.Whisk in the water and Kikkoman Sesame Oil. Pour half of the sauce (4 cups 2 tablespoons) over each pan.Stir to combine. Cover and bake in the preheated 350°F for about 30 – 40 minutes.

CCP: Cook to a minimum internal temperature of 165°F.

Remove from the oven. Hold hot until service.

CCP: Hold hot at 135°F or higher.

Serve 1 cup portions for 2 ounce equivalents grains.

If you like this, try...

• Spicy Teriyaki Chicken and Broccoli
• Teriyaki Glazed Tofu