Chicken Ramen Noodle Soup
Recipe submitted by Toni Fu from El Monte Union High School District, CA.
Chicken Ramen Noodle Soup

Ingredients
Serves
1
Ingredients
4 oz.
Ramen Noodle
½ egg
Hard Boiled Egg
1 oz.
Corn
1 oz.
Shredded Carrots
1 Tbsp
Chopped Green Onion
1.5 Tbsp
ramen soup base
1 cup
Hot Water
Optional
Sriracha Sauce
Directions
Directions:
- Place diced chicken in the sheet pan and cook until it reaches 140 degrees.
- Blanch thawed noodles in boiling water for 30 seconds.
- Drain the noodles, rinse in cold water, and then drain.
- Drain corn and put in food pan.
- Put all the other ingredients in separate food pans.
- In an individual serving bowl put in noodles, chicken, corn, shredded carrots, green onions, hard boiled eggs, and the soup base.
- Put the lid on the bowl.
- Sriracha sauce is optional.
Note From Toni Fu
This can be served as a grab & go item or curbside pick-up. Students can put in their own hot water at a hot water station, or they can put hot water in at home if picking up curbside.
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Segment
K-12 Schools