Asian Noodles with Shrimp, Garlic, and Pecans

Menu Part: 
Soup
Cuisine Type: 
Asian
Serves: 
8

Pecans are a versatile, crunchy, golden-brown gem when added to your recipes. This Asian-style soup can be served warm or chilled as the perfect addition to a summer lunch menu.

Ingredients

8-9 oz. Asian buckwheat noodles (soba)
1⁄2 cup low-sodium soy sauce
1⁄4 cup mirin
2 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tsp. dark sesame oil
1 tsp. vegetable oil
1 lb. large shrimp, peeled and deveined
2 tbsp. minced fresh ginger
4 cloves garlic
1⁄2 cup chopped Georgia pecans
2 cups sliced red onion
2 1⁄2 cups julienned yellow squash
2 1⁄2 cups juliennedzucchini
1⁄4 cup minced parsley

Steps

1. Bring a large pot of water to a boil. Add noodles; stir and cook for 4-5 min. or until done. Drain, rinse with cold water, and set aside in large mixing bowl.

2. In a small bowl, combine soy sauce, mirin, sugar, and Worcestershire sauce. Set aside.

3. Heat sesame oil and vegetable oil in a large nonstick skillet over medium-high heat. Sauté shrimp for 3-4 min. or until bright pink and cooked through. Add shrimp to noodles.

4. Add ginger, garlic, and pecans to pan and sauté over medium-high heat for 15 sec.; add to shrimp and noodle mixture. Add onions to pan and cook 1 min.; add to shrimp and noodles. Add yellow squash and zucchini to pan and stir-fry until crisp and tender, about 2 min. Add to noodle mixture.

5. Drizzle soy sauce over noodle mixture and garnish with minced parsley and serve, or chill and serve cold.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources