Oriental Style Noodles

Yield: 150 servings

20 lbs. rice noodles
2 lbs. shallots, fine dice
3 ozs. garlic, chopped
2 ozs. ginger purèe or fresh ginger
40 ozs. sugar
16 ozs. lime juice
40 ozs. soy sauce
1/2 gal. vegetable stock
4 ozs. chili paste
to sautè sesame oil
to sautè vegetable oil
1 case tofu, extra firm, diced
1 can peanuts
to garnish green onions

  1. Cook the rice noodles in boiling water for 2 to 3 minutes. Shock and set aside for

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