Chicken Ramen Cup
Description
Let students build their own ramen bowls! This chicken broth-based bowl is ready for students to customize, and features a variety of fresh toppings and sauces for a flavorful lunch. We love this #RealSchoolFood recipe from Coppell ISD, TX.
Ingredients
Noodles
- Yakisoba Noodles, 25 lbs
- Water, 5 gal
- Canola Oil, 5 Tbsp
- Grilled Chicken Fajita Strips, frozen, 18 1/2 lbs
Broth
- Low Sodium Chicken Base, 1.6 cups
- Ginger Root, raw, 2.8 Tbsp
- Soy Sauce, low sodium, 1 cup
- Minced Onion, 1/2 cup
- Sesame Oil, 1/2 cup
- Garlic Powder, 2.8 Tbsp
- Black Pepper, 4 tsp
- Water, 6 1/4 gal
Vegetables
- Fresh sliced mushrooms, 60 cups
Other vegetable options:
- Fresh spinach
- Shredded or sliced carrots
- Diced green onion
- Steamed broccoli
Include sauces, such as:
- Soy sauce
- Sriracha
Ramen Bar Sample Footprint
If you like this, try these:
Vegetarian Ramen Bowl
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Quick Pickled Mushrooms
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