Directions:

1. Place diced chicken in the sheet pan and cook until it reaches 140 degrees.
2. Blanch thawed noodles in boiling water for 30 seconds.
3. Drain the noodles, rinse in cold water, and then drain.
4. Drain corn and put in food pan.
5. Put all the other ingredients in separate food pans.
6. In an individual serving bowl put in noodles, chicken, corn, shredded carrots, green onions, hard boiled eggs, and the soup base.
7. Put the lid on the bowl.
8. 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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