BULDAK RAMEN-INSPIRED PROTEIN+ SPAGHETTI WITH SPRING PEAS, HEIRLOOM TOMATOES AND CRISPY ENOKI
- Barilla Protein+® Spaghetti
- garlic
- extra virgin olive oil
- nori, toasted
- cuttlefish ink
- heirloom cherry tomatoes, halved
- fava beans (broad beans)
- spring peas
- Buldak Sauce*
- heavy cream
- enoki mushrooms
- Seasoned rice flour, as needed
- yuzu
- Pea shoots, for garnish
- Salt and pepper, to taste
Spaghetti
CHEF'S NOTE
*Stanford Dining makes a fresh Buldak sauce with gochujang, gochugaru, dried shiitake seasoning, honey, sesame oil, salt and pepper. A commercially prepared Buldak-style sauce may also be used.
As a co-founder of the Menus of Change University Research Collaborative (MCURC), Stanford Residential & Dining Enterprises (R&DE) was among the first university dining organizations to recognize the power of campus food programs to drive broader food-systems change. Barilla, a founding sponsor of MCURC, has found strong alignment between its values and goals and those of the college and university dining community, particularly MCURC’s members and leaders. This partnership has led to on-campus initiatives that educate and inspire students and dining teams about healthy, sustainable eating, including educational programs focused on the Mediterranean diet.