Asian Style Noodle Salad

Yield: 100 Servings

One 3/4 cup serving provides

Vegetables: 1/2 cup serving

Whole grains/breads: 1/2 serving

Salad

5 tsp Table salt

4 lb 14 oz Spaghetti, whole wheat

2 qt 2 cups Carrots, peeled, shredded

2 qt 1 cup Green peas, frozen, thawed

5 qt Red cabbage, shredded

1 qt 1 1/2 cups Cucumber, peeled, sliced thin

2 qt 1 1/4 cups Green bell pepper, fresh, cut into thin strips

1 qt 1/4 cups Corn kernels, thawed if frozen, drained if canned

1 qt 1/2 cups Broccoli florets, fresh or frozen

1 qt Red onion, sliced thin

2 qt 2 cups Peanut-Orange Dressing (follows)

Peanut-Orange Dressing

1/2 cup 2 tbsp Soy sauce (reduced sodium if available)

6 tbsp Cornstarch

1 qt 1 cup Orange juice concentrate, frozen, thawed

2 1/2 cups Peanut butter, creamy, reduced fat

2 1/2 cups Oil, olive or canola

Bring a large pot of water to a boil over high heat and add the salt. (Cook the spaghetti in batches if making large amounts.)
Add the spaghetti to the water and stir to submerge and separate the strands. Cook per the box instructions or until al dente. Drain, rinse with cold water until chilled, and drain again. Transfer to a bowl.
Mix all the vegetables with the noodles in the bowl.Add the dressing and toss until evenly coated. Keep refrigerated until service. Serve with a No. 6 scoop (3/4 cup portion).
To make the dressing, stir the soy sauce and cornstarch together with a fork to make a slurry.
Heat the orange juice concentrate over medium heat in a saucepan until it reaches a simmer. Once simmering, add the slurry and continue to cook until it boils and thickens, 2 to 3 minutes.
Remove the orange mixture from the heat and combine with the peanut butter in a bowl.)
Whisk in the oil. (Add water if necessary; dressing should be thick but not solid or firm.)

Recipe Notes:

Allergy Caution:

This recipe contains peanuts and may not be suitable for all schools.

Source: Jeremy West, Greeley-Evans Weld County School District 6