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Vegetable Stir Fry with Asian Noodles

7.4 oz provides 3/4 cup vegetable, 1 oz eq whole grain

Ingredients

Recipe Yield: 123 1 1/4-cup servings
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Amount Item
24  lb Vegetable stir fry, frozen, 12/2 lb bag
1  gal Hot water (180°-190°F)
2  bags Foothill Farms® Original Stir Fry Sauce Mix (15.87 oz)
6  lb Spaghetti, whole grain
3  qts Hot water (180°-190°F)
3  bags Foothill Farms® Asian Noodle Seasoning (4.66 oz each)

Instructions

  1. To prepare vegetables: Remove vegetables from freezer. Place into full size perforated steamtable pans. Do not add water or cover. Steam for 6-8 minutes.
  2. Pour 1 gal hot water into mixing container. Pour contents of Sauce Mix packages into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
  3. Remove vegetables from steamer. Divide vegetables into five steamtable pans. Pour sauce evenly over vegetables. Toss lightly to coat.
  4. To prepare noodles: Cook noodles according to al dente package directions. Drain and rinse in cool water to stop cooking. While noodles are cooking, add contents of Noodle Seasoning packets to 3 qt hot water. Mix well and let sauce sit at least 5 minutes. Pour sauce over noodles and toss to coat. Sauce will absorb into noodles. Divide noodles equally among 3 half pans for service.
  5. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  6. Serve 1/2 cup Asian Noodles with 3/4 cup Vegetable Stir Fry.
 

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