Shrimp Noodle Bowl

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3.78 L
GFS Whole Wheat Spaghetti
907 g
Low Sodium Vegetable Base
60 ml
Extra Virgin Olive Oil
30 ml
GFS Liquid Pan & Grill Oil
177 ml
GFS Raw P&D Tail-Off Shrimp, thawed
2.5 kg
Markon RSS Bite-Size Broccoli Florets
567 g
Organic Multi-Colour Shredded Carrots
567 g
Markon RSS Cleaned Celery, sliced
340 g
Markon Button Mushrooms, trimmed and sliced
12 un
GFS Iodized Salt
to taste
Trade East Ground Black Pepper
to taste
Cleaned Cilantro, trimmed and chopped
15 g
Hulled Sesame Seeds, toasted
20 g

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Bring 9.5 L of water to a full rolling boil. Gradually add pasta to boiling water, stir and return to a full boil. Stir occasionally to prevent pasta from sticking. Cook pasta to preferred tenderness. Pasta should be firm to the bite when finished. Drain pasta immediately. 2] Rinse in cold water. Place in colander and allow to drain. Transfer to a storage container. Add 30 ml of oil. Mix thoroughly. Cover storage container and refrigerate until needed. CCP: Refrigerate at 5ºC, or below. Cooked yield 2.72 kg. 3] Dissolve 2 oz. of vegetable base in 1 gal. of hot water. Warm as needed for service, or place in a covered storage container and refrigerate until needed. CCP: Refrigerate at 5ºC, or below.

To prepare à la carte:

Wash hands. 1] Add 15 ml of oil to a heated sauté pan. Add 7 shrimp to the pan. Cook shrimp until opaque. CCP: Final internal cooking temperature must reach a minimum of 63ºC, held for a minimum of 15 seconds. Add 42 g of broccoli, 56 g of carrots and 30 g of celery. Sauté vegetables until cooked but still firm to the bite. Add 240 g of pasta and 30 g of mushrooms. Season to taste with salt and pepper. Toss pan over heat until warmed. 2] Place the pasta mixture in a warmed serving bowl. Ladle 283 ml of warmed vegetable stock over the pasta mixture. Sprinkle 1 g of cilantro and 1 g of sesame seeds over the pasta mixture

12 — 448 g portions