Sun Butter Noodles: Family & School Sized

When you need a crowd pleasing recipe that can fit on a platter or be stretched to feed a cafeteria of kids, this is the one to keep taped on the inside of the cupboard door. Its flavors hit all the taste buttons — salty, sweet, acidity, rustic, yet refined… plus it’s good hot or served cold at a picnic if meatless. 

Because you can load up the veggies, it’s PACKED with nutrition and especially high in Vitamins A and K, also minerals Selenium and Manganese. Because the “Sun” part comes from Sunflower seeds ground into butter, it’s loaded with Omega 3 and 6 lipids. Sunflower seeds/oil is also safe to use in large crowd dishes as a substitute for peanuts or tree nuts of which many people are allergic. 

The two (sized) recipes below are provided by Stacey Larsen - Director of Food Service for Port Townsend School District and obsessive foodie for garden grown meals.  Her office is located in Salish Coast Elementary School. Stacey is also a new CWP board member.

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Sun Butter Noodles: Family Sized

Cook Noodles per instructions. Mix together the noodles and veggies. Combine sauce ingredients in a separate bowl. Pour sauce over noodle mixture and enjoy! Sun Butter Noodles is a forgiving recipe—use different crunchy vegetables and add chicken or don’t, as long as the sauce is the same it will taste great.

  • 1 pound whole wheat spaghetti noodles - cooked

  • 1/4 of a cabbage - about 3 cups shredded

  • 6 leaves of Lacinato or your favorite kale - shredded

  • 2 carrots - shredded

  • 2 green onions - sliced diagonally

  • 1/3 cup cilantro - chopped

Family Sized Sauce

  • 2/3 cup Sunflower Sun butter

  • 2 tablespoons lime juice

  • 2 teaspoons sweet chili sauce

  • 1/4-1/2 cup soy sauce

  • 1 teaspoon sesame oil

  • 1 tablespoon rice vinegar or apple cider vinegar

  • 1/4 cup hot water

  • 1 teaspoon ginger - grated or minced

  • 2 teaspoons fresh garlic - minced (or 1/2 teaspoon garlic powder)

  • 2 tablespoons brown sugar 

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Sun Butter Noodles: School Sized

The noodles just soak up the sauce so mix right before service or put it in a small cup so the kids can mix it up themselves.

  • 40 pounds whole wheat noodles

  • 60 pounds chicken - diced

  • 5 pounds carrots - shredded

  • 10 bunches Lacinato kale - shredded

  • Onions

  • 5 pounds broccoli - cut small

  • 5 pounds green/red peppers - sliced or diced

  • Cook the chickens and add the vegetables

  • Mix the meat/veggies with the noodles

  • Shredded cilantro

 School Sized Sauce

Mix in a large Vita Mix blender 

  • 4 tubs Sunflower Sun butter

  • 1 gallon GF soy sauce

  • 1.5 gallons sweet chili sauce

  • ½ gallon water

  • 2 cups minced garlic

  • 1 cup fresh ginger - grated

  • 2 cups honey

  • 1/2 cup rice vinegar or apple cider vinegar

  • 2 cups lime juice

  • ½ cup red pepper flakes

  • 2 cups sesame oil

  • 4 cups orange juice