Thai Chili & Garlic Walnut Whole Grain Noodle Salad – School Foodservice

DESCRIPTION

Transform the cafeteria into a flavorful adventure! Crunchy walnuts and bright bell peppers complement the flavors of soy sauce, lemon, and garlic for this bold and flavorful meal.

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Total Time
0 Mins
Serves
100
Serving Size
1 Salad
Meal
Dinner Lunch

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
385 cal
Total Fat
21 g
Saturated Fat
3 g
Trans Fat
0 g
Cholesterol
23 mg
Sodium
625 mg
Carbohydrates
39 g
Dietary Fiber
8 g
Total Sugars
2 g
Protein
18 g
Calcium
75 mg
Iron
3 mg

Ingredients

  • 6 lb plus 4 oz California walnuts
  • 7 lb plus 13 oz chicken strips, unseasoned, cooked, frozen USDA #110462
  • 6 gals plus 1 qt spaghetti, whole grain, cooked, USDA #100427
  • 2 qt plus 1/2 cup lemon juice, reconstituted
  • 1 qt soy sauce, lower sodium
  • 2 cups thai chili and garlic sauce
  • 15 lb green onions, fresh
  • 10 lbs plus 8 oz red bell peppers, sweet
  • 1 lb cilantro, fresh, RTU

Meal Equivalencies

2 oz eq. meat/meat alternate (1 oz eq each from walnuts and chicken), 2 oz eq. whole grain-rich grains, 1/2 cup vegetables (1/4 cup red/orange and 1/4 cup other vegetable)

Production Notes

California walnuts are best kept frozen, and can be used in a frozen state.

Walnuts are the only nut significnalty high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

If substituting yellow or green bell pepper, crediting changes to 1/2 cup other vegetables.

Allergens

Tree nuts, Wheat.

Preparation

Day prior to day of service
Pre-Prep:

  • Pull cooked chicken from freezer.
  • Wash hands thoroughly and put on gloves.
  • Place unopened pouches on sheet pan in single layer.
  • Date stamp and place in cooler on ready-to-eat shelf.
  • Refrigerate overnight to thaw.
  • Pull whole grain spaghetti from dry storage.

Cook:

  • Cook USDA whole grain spaghetti according to package directions. Drain well. (If necessary, coat lightly with oil or pan spray to prevent noodles from clumping together when chilled.)
  • Place in food storage container and date stamp.
  • Refrigerate overnight.

CCP: Hold below 41°F.

Prep:

  • Pull RTU cilantro from cooler.
  • Wash hands thoroughly and put on gloves.
  • Pull leaves from stems and place leaves in food storage container.
  • Cover, date stamp and refrigerate overnight.
  • Pull green onions from cooler, wash thoroughly and allow drying.
  • Wash hands thoroughly and put on gloves.
  • Chop green onion bulb and 1/2 of the green.
  • Place in food storage container.
  • Cover, date stamp and refrigerate overnight.
  • Pull fresh red bell peppers from cooler, wash thoroughly and allow drying.
  • Wash hands thoroughly and put on gloves.
  • Chop bell peppers and place in food storage container.
  • Cover, date stamp and refrigerate overnight.

CCP: Hold below 41°F, and never handle ready to eat foods with bare hands

Day of service
Pre-Prep:

  • Clean and sanitize workstation.
  • Pull entrée salad containers and lids and place at workstation.
  • Pull thawed cooked chicken strips, spaghetti, soy sauce, lemon juice and Thai chili & garlic sauce from cooler and place at workstation.
  • Wash hands thoroughly and put on gloves.

Prep:

  • Add lemon juice and soy sauce to spaghetti.
  • Add Thai chili & garlic sauce. Toss to mix well. Cover and set aside.
  • Dice chicken strips. Cover and set aside for assembly.

CCP: Prepare foods at room temperature in two hours or less.

CCP: Never handle ready-to-eat foods with bare hands.

  • Pull chopped green onioins, chopped bell peppers, cilantro from cooler, and place at workstation.
  • Pull walnut pieces from freezer and place at workstation.
  • Set up assembly line.
  • Wash hands thoroughly and put on gloves.
  • Using an 8 oz spoodle place 1 cup of sauced spaghetti in center of container.
  • Using a 2 oz spoodle, add 1/4 cup of chopped green onions to top left corner of the container.
  • Using a 2 oz spoodle, add 1/4 cup of diced bell pepper to the bottom right corner of the container.
  • Using a 2 oz spoodle, place 1/4 cup (1 oz) of California walnut pieces in the top right corner.
  • Using a 2 oz spoodle, place 1 oz eq (1.25 oz actual weight) of diced chicken in the bottom left corner of the container.
  • Sprinkle salad with a 2 oz spoodle of cilantro leaves.
  • Cover, date stamp and place in cooler for service.

CCP: Hold below 41°F

Serve:

Serve one Thai Chili & Garlic Walnut Whole GrainNoodle Salad.