Noodles With Peanut Butter Sauce USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Peanut butter sauce, also called satay sauce, is commonly served in China, Indonesia, Malaysia, Thailand and Vietnam to add flavor to grilled meats and noodles.
CACFP CREDITING INFORMATION
³⁄4 cup (6 oz ladle) provides 1¹⁄2 oz equivalent meat/meat alternate, ¹⁄4 cup vegetable, and ¹⁄2 oz equivalent grains.
Source
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Instructions
 

  • Heat water to a rolling boil.
  • Break spaghetti noodles in half. Slowly add noodles to boiling water. Stir constantly until water returns to a boil. Cook about 8 minutes or until al dente. Stir occasionally. Do not overcook. Drain well.
  • Coat two extra-large skillets, a flat top, or a griddle with nonstick cooking spray. If using skillets:
    For 25 servings, use 2 extra-large skillets.
    For 50 servings, use 4 extra-large skillets.
  • Heat the skillet(s) on medium-high. Brown all sides of boneless, skinless, fresh diced chicken on medium-high heat for 8-10 minutes.
  • Add broccoli to the skillet and cook for 15 minutes, or until internal teperature of diced chicken reaches 165 °F and broccoli is tender, but not mushy.
    Note: Large broccoli pieces may be a choking hazard. For younger children, chop broccoli into smaller pieces.
  • Prepare sauce: See notes section below for instruction for 25 and 50 servings.
  • In a large bowl, toss peanut sauce, chicken, broccoli, and noodles. Garnish each serving with 1 tsp of green onions, 1 tsp of cilantro, and one lime wedge (optional).
  • Serve ³⁄4 cup (6 oz ladle).
    Note: For younger children, squeeze lime juice onto the dish and serve without the lime wedge.
  • Serve hot or cold.
    Critical Control Point: Hold for hot service at 140 °F.
    Critical Control Point: Hold for cold service at 40 °F.

Nutrition INFORMATION

Noodles With Peanut Butter Sauce USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ³⁄4 cup (6 oz ladle)
Calories
175
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
28
mg
9
%
Sodium
 
320
mg
14
%
Total Carbohydrate
 
19
g
6
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
4
g
4
%
Protein
 
14
g
28
%
Calcium
 
2
mg
0
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
25 Servings:
Cilantro: 3 oz
Green onions: 3 oz
Garlic: 4 cloves
Limes: 25 limes
50 Servings:
Cilantro: 5 oz
Green onions: 5 oz
Garlic: 8 cloves
Limes: 50 limes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Prepare Sauce for 25 Servings
1. In a medium microwavable bowl, combine peanut butter, ¹⁄2 cup of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes.
2. Microwave sauce for 1 minute; whisk sauce and microwave for 1 more minute, whisk again. (Note: Sauce will look stringy.)
3. In a small bowl, whisk remaining ¹⁄4 cup warm water with cornstarch to make a slurry. Be sure cornstarch is fully dissolved in the water before adding slurry to the sauce.
4. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 1 minute or until thick. Whisk until sauce is a smooth-thick consistency. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 2 minutes or until thick. Whisk until sauce is a smooth-thick consistency.
Prepare Sauce for 50 Servings
1. In a large microwavable bowl, combine peanut butter, 1 cup of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes.
2. Microwave sauce for 2 minutes; remove from the microwave, whisk sauce and microwave for 2 more minutes, whisk again. (Note: Sauce will look stringy.)
3. In a small bowl, whisk remaining ¹⁄2 cup warm water with cornstarch to make a slurry. Be sure cornstarch is fully dissolved in the water before adding slurry to the sauce.
4. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 2 minutes or until thick. Whisk until sauce is a smooth-thick consistency.
Variation
Add a variety of frozen stir-fry vegetables such as snow peas, carrots, and onions.
Caution! Peanut butter is a common allergen. Try using sunflower butter as a substitute.
Yield / Volume
25 Servings:
8 lb 5 oz
1 gal 1 qt
50 Servings:
16 lb 9 oz
2 gal 2 qt