Maple Ginger Sesame Noodles

Team: Hangry Huskiez

Host School: Southern Valley Unified Union @ Halifax

Age Group: Middle School

Noodles

2lb noodles (50% Whole Grain Linguine and 50% White Linguine)

salt (add to water)

6 tablespoons sesame oil (regular or toasted)

Sauce:

12 tablespoons maple syrup (Vermont Product-local from Sumner Farms-Halifax, Vt. -Dark syrup has a great maple flavor)

1 cup low sodium or light soy sauce

2 teaspoons Sriracha sauce

1 1/2 teaspoons ground ginger

1 teaspoon ground black pepper

1 1/2 teaspoons sugar

Other Ingredients:

4 apples (local when in-season, any sweet variety)

4 medium or 2 large onions

4 peppers (2-orange/yellow and 2-red)

5 eggs (local-farm fresh)

2-3 tablespoons butter (to cook veggies/eggs)

Garnish

Assorted veggies and fruits (peppers, apples, carrots, scallions, oranges)

3 1/2 teaspoons sesame seeds

6 oz Vermont Sharp Cheddar Cheese

Noodles:

Boil water with salt and then add noodles. Cook until tender.

Drain, put back in pot and set aside.

Sauce:

Add maple sryup, soy sauce, sesame oil, ground ginger, Sriracha, ground pepper, and sugar to a bowl.

Whisk the ingredients to form the sauce.

Set aside.

Veggies/Fruit prep:

Slice apples and chop into chunks.

Peel and chop onions.

Core, cut, and chop peppers.

Cook:

In a medium saucepan, cook 1-2 tablespoons butter, apples, peppers, and onions until tender. Set aside.

In a medium frying pan, cook and scramble the eggs, adding butter if needed.

Add the eggs and the sauce to the saucepan with the veggies, heat togther on medium/low until it simmers.

Add sesame oil to the noodles in the pot and stir to evenly distribute the oil.

Add the saucepan ingredients to the pot, mix together, and cook until it simmers; then take it off the heat.

Serve:

Using tongs, put desired serving size on a plate, and top with shredded sharp cheddar cheese. Top with sesame seeds, scallions, and other garnishes.