Sesame Asian Noodle Salad USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Sesame Asian Noodle Salad consists of whole-grain noodles, chicken breast, and vegetables, with a hint of orange flavor.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides:
Legume as Meat Alternate: 1.5 oz equivalent meat/meat alternate, ¹⁄4 cup vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: 1 oz equivalent meat/meat alternate, ³⁄8 cup vegetable, and 1 oz equivalent grains.
4 from 1 vote

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Instructions
 

  • To make dressing, combine ginger, rice vinegar, soy sauce, orange juice, honey, oil, and garlic powder in a blender. Blend for 2 minutes at medium speed. Pour dressing into a container. Cover and refrigerate.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Heat water to a rolling boil.
  • Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water or ice water to rapidly cool. Drain well. Cover and refrigerate.
  • Critical Control Point: Cool to 70 °F or lower within 2 hours, and 40 °F or lower within 6 hours.
  • Heat water to a rolling boil.
  • Add edamame and boil for 3 minutes. Rinse with cold water. Drain well.
  • Combine edamame, carrots, cabbage, onions, and chicken together in a large steam table pan (12" x 20" x 2¹⁄2"). Add pasta. Mix well. Pour dressing over mixture and toss well.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Sprinkle with sesame seeds. Refrigerate at 40 °F.
  • Cover and refrigerate until service.
    Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold for cold service at 40 °F or lower.
  • Portion with 8 fl oz spoodle (1 cup).

Nutrition INFORMATION

Nutrition Facts
Sesame Asian Noodle Salad USDA Recipe for Child Care Centers
Amount Per Serving 1 cup (8 fl oz spoodle)
Calories 338 Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 2g13%
Cholesterol 24mg8%
Sodium 338mg15%
Potassium 139mg4%
Total Carbohydrate 29g10%
Dietary Fiber 5g21%
Total Sugars 6g7%
Protein 17g34%
Vitamin D 1IU7%
Calcium 45mg5%
Iron 2mg11%
*
*Marketing Guide
25 Servings:
Carrots: 15 oz
Red cabbage: 10 oz
Red onion: 4 oz
50 Servings:
Carrots: 1 lb 14 oz
Red cabbage: 1 lb 4 oz
Red onion: 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of ingredients is available.
Cooking Process #3: Complex Food Preparation.
Yield / Volume
25 Servings:
About 9 lb
About 1 gal 2 cup/1 steam table pan
(12" x 20′′ x 2¹⁄2")
50 Servings:
About 18 lb
About 2 gal 1 qt/2 steam table pans
(12" x 20′′ x 2¹⁄2")