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
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%