Yield
32 Servings
kikkoman products used:
10 pounds lo mein or yakisoba noodles, fresh, thawed, whole grain rich
12 ounces (4 cups) green cabbage, fresh, julienne
8 ounces (2 cups) red bell pepper, fresh, julienne
6 ounces (2 cups) carrots, fresh, julienne
4 ounces (2 cups) green onions, fresh, sliced into 1-inch length
4 cups Kikkoman® Preservative-Free Less Sodium Teriyaki Glaze
4 cups Water
¼ cup Kikkoman® Preservative-Free Non-GMO Toasted Sesame Oil
SERVING SIZE 1 cup
1 SERVING PROVIDES 2 ounce equivalent grains
Amount per serving
Preheat oven to 350°F. Spray two full-size, 2-inch steamtable pans with pan release spray. Set aside.
Place noodles in a large colander and rinse under hot water to soften. Loosen the softened noodles and drain completely. Place half of the noodles into each prepared steamtable pan.
In each pan of noodles, place 6 ounces (2 cups) julienne green cabbage, 4 ounces (1 cup) julienne red bell pepper, 3 ounces (1 cup) julienne carrots and 2 ounces (1 cup) green onions.
Measure the Kikkoman® Preservative-Free Less Sodium Teriyaki Glaze into a liquid measuring container. Whisk in the water and Kikkoman® Sesame Oil. Pour half of the sauce (4 cups 2 tablespoons) over each pan. Stir to combine. Cover and bake in the preheated 350°F for about 30 – 40 minutes.
CCP: Cook to a minimum internal temperature of 165°F.
Remove from the oven. Hold hot until service.
CCP: Hold hot at 135°F or higher.
Serve 1 cup portions for 2 ounce equivalents grains.
SERVING SIZE 1 cup
1 SERVING PROVIDES 2 ounce equivalent grains
Amount per serving
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
