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Chicken Ramen Noodle Soup
Recipe submitted by Toni Fu from El Monte Union High School District, CA.
Ingredients
SERVES: 1
Ingredients
| 3 oz. | Tyson® 100% All Natural*, Low Sodium Diced Natural Proportion Chicken |
| 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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