Asian noodles with ginger-

cilantro sauce

Bursting with spicy flavors and aromas,

this cold noodle side dish typifies the kind
of lively, casual street food sold from
markets stall all over Southeast Asia. Add
chicken or pork to turn it into a satisfying
course. Chopped roasted peanuts are a
nice garnish. You’ll find all ingredients at
Asian markets or well-stocked
supermarkets. Use any of a wide variety of
fresh Asian noodles made simply from
wheat flour and water, or substitute
purchased fresh Italian pasta strands
 FINDING TOTAL RECIPE YIELD

RECIPE: Asian noodles with ginger-cilantro sauce

YIELD: 4
GRAMS TOTAL
INGREDIENTS: WEIGHT MEASURE PER UNIT RECIPE GRAMS
linguine 360 g 12 oz 360 g
sesame oil 45 g 4 tbsp 45 g
ginger 37.5 g 2 ½ tbsp 37.5 g
jalapeno chile g 1 pc g
cilantro 15 g 1 cup 15 g
soy sauce 15 g 1 tbsp 15 g
rice vinegar 15 g 1 tbsp 15 g
peanut butter 15 g 1 tbsp 15 g
chicken broth 45 g 3 tbsp 45 g

Total Recipe 1020 grams

Grams
 STANDARDIZED RECIPE FORM
NAME: Asian noodles with ginger-cilantro sauce)
FILE CODE:
YIELD: 4
OVEN TEMPERATURE: n/a
PREP TIME: 30 minutes COOK TIME: 30 minutes
HOLDING TEMP/TIME: serve at once
EQUIPMENT: large pot, wooden spoon, strainer, bowl, food processor, measuring spoons

INGREDIENTS: WEIGHT MEASURE

linguine 360 g 12 oz
sesame oil 45 g 4 tbsp
ginger 37.5 g 2 ½ tbsp
jalapeno chile g 1 pc
cilantro 15 g 1 cup
soy sauce 15 g 1 cup
rice vinegar 15 g 1 cup
peanut butter 15 g 1 cup
Chicken broth 45g 3 tbsp

FOOD SAFETY STATEMENT:

Before beginning this recipe, clean and sanitize your work station. Wash your hands, paying
attention to the fingers and nails. Gather all equipment needed to complete the recipe. To avoid
the possibility of spoilage, only work on as much food product as you can process in 30 minutes
or less. Be sure all equipment and tools are cleaned and sanitized before proceeding

METHOD OF PREP:

1. Cook noodles in a large pot of boiling salted water until tender but still firm to bite,
stirring occasionally. Drain noodles. Rinse with cold water; drain well. Transfer to large
bowl. Toss with 1 tablespoon sesame oil.

2. With the processor running, drop ginger and chile through feed tube and mince. Add
cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth, and remaining 2 tablespoons
sesame oil.
3. Process until sauce is smooth, adding more broth by tablespoonfuls to thin, if desired.
Season sauce to taste with salt and pepper. Add sauce to noodles and toss to coat
 RECIPE CONVERSION SHEET
R$ECIPE NAME: Asian noodles with ginger-cilantro sauce)

CONVERSION FACTOR CALCULATION:

New Yield: 8 /Original Yield:4 = 2 Recipe Multiplier

INGREDIENT NEW AMOUNT

AMOUNTS FROM RECIPE NEEDED FOR NEW
RECIPE ORIGINAL RECIPE MULTI- RAW YIELD IN COMMON
INGREDIENTS: IN GRAMS: PLIER: CONVERSION: MEASURE:

linguine 360 g 2 720 g 720 g

sesame oil 45 g 2 90 g 90 g
ginger 37.5 g 2 75 g 75 g
jalapeno chile g 2
cilantro 15 g 2 30 g 30 g
soy sauce 15 g 2 30 g 30 g
rice vinegar 15 g 2 30 g 30 g
peanut butter 15 g 2 30 g 30 g
chicken broth 45 g 2 90 g 90 g
 PLATE CARD FORM

MENU ITEM: Asian noodles with ginger-cilantro sauce)

SERVICEWARE:

PLATE QUANTITY: DIRECTIONS:

PRESENTATION:

GARNISH:

UTENSIL:
 RECIPE PORTION COST CARD

Recipe Name: Asian noodles

with ginger-cilantro sauce)

Type of Recipe: Spice Factor % =

Date: File Code: Q Factor =
# of Servings: Cost per Portion: FC% =
Portion Size:
Recipe Ingredients Invoice Recipe Extension
Amount Unit Cost Unit Cost Unit
360 g linguine
45 g sesame oil
37.5 g ginger
g g jalapeno chile
15 g cilantro
15 g soy sauce
15 g rice vinegar
15 g peanut butter
45 g chicken broth

Rec. Cost / # of Servings

CPP
CPP+ Q

CPD x 1.SF%

TCPD/FC%=MMP
A B C D E F G H I