The Shiny Shark Noodle Bowl

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Team: The Cougars

Host School: Crossett Brook Middle School

Age Group: Middle School

Ingredients

Stir-Fry

  • 14oz tofu, drained, diced
  • 2 cups carrots, julienne cut
  • 1 ½ cups shitake mushrooms, sliced
  • 1 cup green peppers, julienne cut
  • 1 cup red peppers, julienne cut
  • 1 cup red onions, sliced thin
  • 2 tablespoon fresh garlic, minced
  • 2 tablespoon fresh ginger, minced
  • 2 tablespoon soy sauce
  • ¼ canola oil
  • ¼ cup fresh cilantro, chopped
  • Dash of salt and pepper

Sauce

  • 1 ¼ cup sunflower butter 
  • 3 tablespoon lemon juice
  • 3 tablespoon white miso
  • 2 tablespoon maple syrup
  • 2 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ¼ water
  • 1 tablespoon smoked paprika, ground
  • 1 teaspoon ginger, ground
  • 1 teaspoon cumin, ground
  • ½ teaspoon garlic, granulated
  • ½ teaspoon black pepper, ground

16 ounces egg noodles Noodles (fresh if possible - we will make ours for the competition)*

  • 2 ½ cups AP flour or a combination of whole grain white flour
  • 2 large eggs, beaten
  • ½ cup low fat milk
  • 1 tablespoon butter, soften
  • 1 pinch of salt

Preparation Instructions

  • In a skillet pan heat 2 tablespoon canola oil, add diced tofu and pan fry until crispy. Add 2 tablespoon soy sauce. Reserve.
  • In a skillet pan heat 2 tablespoon canola oil, add onions, garlic, and ginger, cook until translucid. Add carrots, green peppers, red peppers, an mushrooms, cook until tender. Add a dash of salt and pepper. Reserve.
  • In a bowl mix all the sauce ingredients together until smooth. Reserve
  • Meanwhile, reheat the water in a pot and boil the egg noodles until just tender, 7-10 minutes. Drain.
  • In a bowl mix noodles and sauce.
  • To serve, place noodles in a bowl and top with stir-fry vegetables and tofu. Garnish with cilantro

*In the competition we will be making our own egg noodles. We do not recommend this step for large school food service facilities.

  • In a bowl mix flour and salt. Add milk, butter and egg. 
  • Knead dough until smooth. Let it rest covered for 5-10 minutes.
  • Roll the dough thing. Cut thin with a sharp knife or use a pasta maker.
  • Separate the noodles well and let air dry for a few minutes before cooking.

School Food Service Variations

  • USDA Sunflower butter can be utilize in the recipe
  • USDA Frozen Bell Peppers/Onion blend can be utilized instead of fresh produce
  • White mushrooms can be utilized instead of shitake mushrooms
  • Noodles can be either frozen egg noodles or dry spaghetti, instead of making your own

Team: William Burks, Aylee Lane, Dylan Mauro, Garett Nelson,  Eleanor Scharf

Coach: Erika Dolan [email protected]