vending noodle bows

Author
rubyhawaii
Junior Burger
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2014/06/20 23:42:42 (permalink)

vending noodle bows

We are going to vend noodle bowls. Asian style. What would be a feasible method of doing this? Stir fry precooked noodles in a wok per individual order? It would seem cooking a huge batch of noodles and ladling them out per order is inefficient. Any suggestions? (It's going to be noodles, mixed with broth vegggies and meat.).
Thanks in advance.
#1

3 Replies Related Threads

    Foodbme
    Porterhouse
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    Re:vending noodle bows 2014/06/21 02:07:30 (permalink)
    Pre-cooking is the is the most efficient way to do it if you're at all busy.
    #2
    pnwchef
    Filet Mignon
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    Re:vending noodle bows 2014/06/21 12:18:53 (permalink)
    Aloha Ruby, I use to do demo wok cooking for my clients. I would pre blanch the vegetables. The noodles, if using a Miki noodle only has to be heated, it cooks up fast. The meat can be cooked to order if the meat is marinated and cut small. I would run 4 woks at one time, flipping the food for a fun demo effect for my customers. If all depends on how fast the food is needed. The faster it's needed the more advanced pre cooking is needed. I feel this kind of food is best right off the grill or wok. Let me know if you need help with the logistics. I have demo cooked on the beaches of Hawaii, I even emptied out a hotel with a fire alarm doing a demo cooking party for my client. The fire dept wasn't real happy about it, but, my Client never stopped eating as the firemen were running through with pick and shovels...........pnwc
    #3
    Noodles on the Loose
    Hamburger
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    Re:vending noodle bows 2014/06/21 22:04:20 (permalink)
    Precooked is definitely the way to go.  Just make sure your noodles are on the firm side so that when you reheat they don't turn to mush.  I did pasta dishes for about a year and precooked everything to just barely done.  That way in less than a minute or two you can reheat to serve.  Since you are doing a broth, if you keep it hot, your reheat times could be even less.  I did my reheat in small fry pans.  The key for me was having just enough liquid and a bit of oil in each sauce to make it heat the rest of the ingredients quickly.  Best of luck to you.
     
    #4
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