Vegetable Ramen Cup
- Yield: 1 each 1x
Description
Let students build their own ramen bowls! This vegetable-based bowl is perfect for vegetarian menus and features a variety of fresh toppings and sauces for a flavorful lunch. We love this #RealSchoolFood recipe from Coppell ISD, TX.
Meal Components: Each serving provides 2 grains, 2 1/4 oz meat, 1/2 cup vegetable (dark green), 1/4 cup vegetable (other)
Ingredients
- 14.125 oz WG Yakisoba Noodles
Serve with the Ramen Vegetable Broth
Include a variety of protein and vegetable toppings of your choice, such as:
- 1 large hard-boiled egg
- 1 oz Diced tofu
- 1/2 cup Fresh spinach
- 1 tbsp Shredded or sliced carrots
- 1/4 cup Fresh sliced mushrooms
- 1 tbsp Diced green onion
- 1/4 cup Steamed broccoli
Include sauces, such as:
- 1 tbsp Soy sauce
- 1 tbsp Sriracha
Instructions
Download the recipe below for the full instructions.
Nutrition
- Serving Size: 1 each
- Calories: 397
- Sugar: 3 g
- Sodium: 1267 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 187 mg
Ramen Bar Sample Footprint
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