Chicken Ramen State(Iowa) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Earthy and aromatic Asian-flavored chicken soup featuring nutrient-dense vegetables.
NSLP/SBP CREDITING INFORMATION
1 ½ cups provides Crediting Edamame as Meat Alternate: ⅛ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable, 2 oz equivalent meats/meat alternates, 1 oz equivalent grains
Or
Crediting Edamame as Vegetable: ¼ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable, 1 ½ oz equivalent meats/meat alternates, 1 oz equivalent grains
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3.84 from 6 votes

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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Instructions
 

  • Bake chicken breast in a 350 ºF oven for 30-35 minutes.
    Critical Control Point: Cook chicken to 165 ºF or higher for at least 15 seconds.
  • Shred cooked chicken.
    Critical Control Point: Hold above 135 ºF until service.
  • Heat oil in a tilt skillet or pan on the stove.
  • Sauté carrots and onions for 5-7 minutes or until they start to caramelize.
  • Add garlic and ginger and cook for 2-3 minutes.
  • Add soy sauce and chicken stock to the mixture. Bring to a boil.
  • Add noodles and cook for 8 minutes.
  • Add edamame to the broth and let cook for 3 minutes.
  • Add shredded chicken. (If chicken is prepared the day before, reheat the chicken to 165 ºF or higher prior to adding it to the mixture).
    Critical Control Point: Hold for hot service at 135 ºF or higher. Do not hold for longer than 2 hours.
  • Use ladle to serve 1 ½ cup portion (12 oz ladle).

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Nutrition INFORMATION

Nutrition Facts
Chicken Ramen State(Iowa) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 ½ cups (12 oz ladle)
Calories 204 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 21mg7%
Sodium 241mg10%
Total Carbohydrate 29g10%
Dietary Fiber 5g21%
Total Sugars 3g3%
Protein 15g30%
Calcium 42mg4%
Iron 2mg11%
*
*Marketing Guide
50 Servings:
Onion, fresh, mature: 3 lb 4.3 oz
Carrots, fresh: 4 lb 8 oz
100 Servings:
Onion, fresh, mature: 6 lb 8.6 oz
Carrots, fresh: 9 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 3.2 qt
About 27 lb
100 Servings:
About 1 gal 2 qt
About 53 lb 8 oz