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October 1, 2018

Asian-Influenced Sun Butter Broccoli Noodle Salad

 

This recipe is a wonderful way to serve a cold Asian noodle salad using Sunbutter in place of peanut butter. Jalapeno peppers add a touch of spice and give this salad a tasty kick!
This is a school recipe for Broccoli and Hot Peppers.
Cooking and Prep Level: Basic
Adapted from Meatless Monday Goes to School
  • Prep Time1 hr
  • Cook Time30 min
  • Total Time1 hr 30 min
  • Yield50
  • Serving Size1/2 cup
  • HAACP Process2
  • Cuisine
    • American
    • Chinese
  • Course
    • Salad
  • USDA Meal Components
    • EQUIVALENTS: 1 oz equiv. Meat Alternate 1.75 oz equiv. whole Grains 1/4 cup Dark Green Vegetable 1/8 cup Red/Orange Vegetable 1/8 cup Other Vegetable
  • Diet
    • Vegetarian

Ingredients

  • 7 lbs 4 oz Spaghetti, whole wheat, dry
  • 1/3 cup Canola oil + 1 cup for dressing
  • 6 1/4 cup Sunbutter
  • 3 cups Orange juice
  • 1 cup Lemon juice
  • 2 cups Soy Sauce, low sodium
  • 1 cup Sugar
  • 6 1/4 cups Scallions, fresh, chopped
  • 6 1/4 cup Bell peppers, red, sweet, chopped
  • 1 cup Garlic, fresh, minced
  • 6 Jalapeno peppers, fresh, seeded, minced
  • 12 1/2 cups Broccoli, fresh tops, cut bite sized

Method

1

Cook pasta in salted water according to package directions; drain well. Place in large bowls and toss with 1 ⁄3 cup canola oil. Set aside.

2

Cook pasta in salted water according to package directions; drain well. Place in large bowls and toss with 1 ⁄3 cup canola oil. Set aside.

Prepare the Dressing

3

Whisk SunButter, orange juice, soy sauce, and sugar in a medium bowl until blended. Set aside.

4

Heat 1 cup canola oil in over med-high heat. Add onion, red peppers, garlic, jalapeño pepper and broccoli, cooking and stirring about 3-4 min. until broccoli is crisp-tender.

5

Add SunButter sauce and veggies to pasta, tossing until well combined. Serve at room temperature.

  • Nutrition Facts

  • 50 servings per container
  • Serving Size1/2 cup
  • Amount per serving
  • Calories0
  • % Daily Value*
  • Total Fat23 g29.49%
  • Saturated Fat2 g10%
  • Sodium306 mg13.3%
  • Total Carbohydrate55 g20%
  • Dietary Fiber20 g71.43%
  • Protein15 g30%
  • Calcium40 mg3.08%
  • Iron3 mg16.67%
  • Vitamin A650 mcg72.22%
  • Vitamin C (Ascorbic Acid)430 mg477.78%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Food Service Recipe, Winter

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