Kung Pao Meatballs & Noodles
Quantity |
Measure |
Weight |
|
Cornstarch |
6 oz. |
|
|
Soy Sauce, Reduced Sodium |
1 c. |
|
|
Chicken Broth, Low Sodium |
1 qt. 2 c. |
|
|
Red Chili Paste |
6 oz. |
|
|
Honey |
1 c. 4 oz. |
|
|
Rice Vinegar, Sodium and Sugar Free |
6 oz. |
|
|
Sesame Oil |
3 oz. |
|
|
Noodles, Spaghetti, Dry |
5 lb. |
|
|
TURKEY MEATBALLS .65 OZ |
|
12 lb. 2 oz. |
|
Green Onions, Chopped |
2 c. |
|
|
Sesame Seeds |
1 c. 4 oz. |
|
1 serving provides 2 oz. meat/meat alternate and 1 oz. Eq. servings bread/grain.
For preparation by a food preparation establishment only, according to the food code or equivalent.
Nutrients Per Serving |
| Calories | 433 cal |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 67 mg |
| Sodium | 1387 mg |
| Total Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Total Sugars | * |
| Protein | 29 g |
| Potassium | * |
| Iron | * |
| Calcium | * |
| Vitamin A | * |
| Vitamin C | * |
| Vitamin D | *
|
*Indicates missing Nutrient Information.
- Make the sauce in a large sauce pan or kettle. Whisk together the cornstarch with the soy sauce and chicken broth. Stir in the chili paste, honey, rice vinegar, and sesame oil. Bring the sauce to a boil and then drop to a simmer. Cook until the sauce thickens.
- Cook the noodles until al dente, drain, rinse.
- Use part of the sauce to coat or brush onto the meatballs. Heat the meatballs in a 350°F oven for about 20 minutes.
- Combine the remaining sauce with the noodles. Stir in the green onions and sesame seeds. Hold at 135°F.
- To serve, portion ½ cup of noodles and 6 meatballs.