Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
October 1, 2008
YIELD: 12 servings
2 lbs. | fresh vegetable mixture: broccoli, onions, carrots, bok choy, red bell pepper, all sliced |
4½ lbs. | soba noodles, cooked al dente, drained and rinsed |
2 tsps. | white sesame seeds, toasted |
1 Tbsp. | minced ginger |
24 | eggs, hard-cooked |
1½ oz. | commercial sesame/ginger stir-fry sauce, warmed |
2 cups | fried wonton strips |
1 bunch | scallions, sliced |
Heat oiled stir-fry pan; sauté vegetables. Add noodles, sesame seeds, and ginger; stir until heated through.
Place in large serving bowl and top with chopped eggs in a circle. Drizzle sesame ginger sauce over top and garnish with wonton strips and scallions.
Recipe by Judy Craig, Friendship Elementary School, Deltona, Fla.