Noodle Bowl with Shaved Beef

  • Yield : 35 servings
  • Servings : 1 cup
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Some of the ideas and stories from our partnership with School Meals That Rock are too good not to share! Like this one from Allen ISD in Allen, Texas.


Step 1

Allow Shaved Beef to thaw 24hrs. in advance. (41°F)

Step 2

Wash and Prepare all vegetables using the following cuts:
1 lb Julienne Red Peppers (Chef Knife)
1 lb Julienne Carrots (Manhart J 4x4)
2 cups chopped green (Chef Knife)

CCP: Hold all prepared vegetables for Noodle & Shaved Beef makeup. (41°F)

Step 3

Boil Pasta using one of the following methods (you can do this the day prior).
a. Pasta Boiler (AHS, LFC, MS)
b. Tilt skillet-preferred for all other schools
c. Kettle
d. Stovetop

CCP: Hold cooked noodles in the pass-thru temporarily, (135°F).

Step 4

CCP: Turn on the Tilt Skillet or Griddle (MS) and set at 300°F, measure 1/2 cup of oil and distribute throughout the surface of the hot tilt skillet, add shaved beef and with a metal spatula fold the beef generously for about 5-10 min or until temperature reaches 165°F.

Step 5

Add the warm noodles, prepared vegetables and 1 qt (4 cups) of Orange Sauce. With a metal spatula incorporate all ingredients together by folding generously 2-3 min.

Step 6

Pre-portion each serving using tongs and a 1 cup spoodle.
Serving: 1 cup (8 oz squat cup)


  • 1-5 lb bag Beef, Shaved (JTM)
  • 2 ¼ lb dry Barilla Whole Grain Spaghetti
  • 4 cups Orange Sauce
  • 1 lb EP Fresh Julienned Carrots
  • 1 lb EP Fresh Red Peppers
  • 2 cups chopped Green Onion
  • ½ cup Canola Oil
Recipe Type:
Chef Recommended Cuts
  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.