Number of portions: 24
Size of portions: 1 bowl
Sunny SunButter Noodles
2 cups vegetable broth, low sodium
3/4 cup SunButter Creamy
1/4 cup teriyaki sauce
2 teaspoons lime juice
2 teaspoons garlic powder
1 teaspoon ground red cayenne pepper
24 cups spaghetti noodles, cooked, drained
1/2 cup vegetable oil
3 cups chopped green onion
6 cups grated carrots
6 cups chopped broccoli florettes
4 cups snow peas
4 cups shredded red cabbage
In a large oven-safe bowl, combine all sauce ingredients, whisk until well blended; set aside.
Add cooked and drained noodles to sauce, mix to coat noodles. Cover bowl and place in warm oven.
Heat vegetable oil in large skillet. Stir fry green onion, carrots, broccoli, snow peas, and red cabbage for 2 minutes or until slightly tender.
Remove noodles from oven and add stir fried vegetables. Toss to evenly coat vegetables and noodles with sauce.