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
- 1 bag Yakisoba Noodles
- 3/8 case Grilled Chicken Fajita Strips
Serve with the Ramen Chicken Broth
Include a variety of vegetable toppings of your choice, such as:
- Fresh spinach
- Shredded or sliced carrots
- Fresh sliced mushrooms
- Diced green onion
- Steamed broccoli
Include sauces, such as:
- Soy sauce
- Sriracha
Ramen Bar Sample Footprint
If you like this, try these:
Crispy Avocado and Mushroom Quesadilla
Winner of the Kids Eat Mushrooms, Too! Recipe Contest for CACFP! Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado.
View Recipe
Crispy Oyster Mushroom Sliders
Winner of the Kids Eat Mushrooms, Too! Recipe Contest for CACFP!! These sliders are perfect for anyone looking for a vegetarian option that is still packed with flavor and satisfaction. The star of this dish is the oyster mushrooms, which are known for their meaty texture and earthy flavor.
View Recipe
Ravioli Florentine
“Noblesville Schools in Indiana has a new mushroom recipe featured on the Elementary menus this semester! We had ravioli w/ red sauce on the menu 1st semester and decided to give it a makeover using alfredo sauce, spinach, and mushrooms! Everyone was skeptical at first, but it is actually turning out to be a huge hit and the talk of the town! We sampled at one school first before menuing and the kids were asking for 2nds and 3rds!” ~Christine Stinson
View Recipe