10g Protein Noodles™ ala Plancha

10g Protein Noodles™ ala Plancha

11 minutes 10 servings


  • 2 Tablespoons Garlic, minced

  • 2 Tablespoons Shallot, minced

  • 1 Tablespoon Smoked Paprika

  • 1 teaspoon Cayenne Pepper

  • 4 Cups Chicken Stock

  • 3 Cups Strained Tomato

  • 1/4 Cup Unsalted Butter, cold and cubed

  • 1 lb Dried Toasted Ciabatta

  • 1/2 oz Orange Zest

  • 1/4 Cup Extra Virgin Olive Oil

  • 1 oz Fresh Parsley, chopped

  • 1/4 oz Fresh Mint, chopped

  • 2.5 lb Package 10g™ Protein Noodles (10lb case) 7929692800

  • 12.5 oz Sweet Onion, chopped

  • 7.5 oz Pickled Sweet Peppers, chopped

  • 7.5 oz Castelvetrano Olives, chopped

  • 7.5 oz Roasted Red Pepper, chopped

  • 3.75 oz Pepperoncini, chopped

  • 3.75 oz Sweet Banana Pepper, chopped


  1. In a medium sauce pan, sweat garlic and shallots until fragrant. Add dry spices and cook until toasted. Add chicken stock and tomato puree; bring to a simmer. Using an immersion blender, puree the garlic and shallot while adding butter, until incorporated. Season to taste, cool and store.

  2. Pulse toasted ciabatta in food processor until a crumb texture is reached. In a mixing bowl combine bread crumb, olive oil, orange zest and chopped herbs. Mix well and set aside.

  3. Preheat flat top to 425⁰. Using approximately 4 oz oil, put veggies and 10g Protein Noodles™ on to cook. Mix with spatulas until veggies start to steam and 10g Protein Noodles™ start to brown.

For service: Pool 2 oz warmed sauce onto bottom of plate. Place 8 oz protein noodles and pepper mix on top of suace. Garnish with ½ Tablespoon pangrattato.


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