Ginger Citrus Noodle Salad State (Georgia) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Romaine lettuce topped with a mix of fresh carrots, corn, red cabbage, mustard greens, green onions, grilled chicken, and whole grain soba noodles with a sweet and tangy dressing. 
NSLP/SBP CREDITING INFORMATION:
1 salad provides ½ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ⅛ cup other vegetable, 2 oz equivalent meats/meat alternates, 2 oz equivalent grains. 
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Georgia Department of Education-School Nutrition Division 
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4.25 from 4 votes

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Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes

Instructions
 

  • Thaw soba noodles under refrigeration overnight at 41 ºF or lower.
  • Thaw chicken under refrigeration overnight at 41 ºF or lower.
  • Preheat oven to 425 °F.
  • Cook soba noodles in boiling water for 2-3 minutes. Remove from water. Rinse under cold water and allow to drain. Cover and hold at 41 °F or below.
    Critical Control Point: Hold at or below 41 °F.
  • In a mixing bowl, toss frozen corn in ⅛ cup canola oil until coated. Line a sheet pan with parchment paper and spread out the corn into a single layer. Place in oven and cook for 10 minutes.
    Pull from the oven, stir, and return for another 10 minutes or until slightly charred. Remove from oven and cool down to below 41 °F and hold in cooler. 
    Critical Control Point: Hold at or below 41 °F. 
  • Toss thawed chicken strips in ½ cup dressing to coat. Hold in cooler at 41 °F or below.
    Critical Control Point: Hold at or below 41 °F.
  • Wash and drain lettuce, mustard greens, carrots, red cabbage, red peppers, and green onions.
  • In a large bowl, mix the romaine and the mustard greens together.
  • In a large bowl, combine the carrots, red cabbage, and red peppers. Toss until well mixed (Dry Slaw).
  • Portion out 1 ½ oz of dressing into 2 oz soufflé cups and attach lids.
  • To build salad, combine 1 cup romaine/mustard greens, 2 oz chicken, ½ cup corn, ½ cup slaw mixture, ¾ cup (2 ½ oz) noodles, with 1 ½ oz dressing in soufflé cups. Then, garnish with 1 Tbsp Chow Mein noodles and 1 Tbsp of green onions.
    Critical Control Point: Hold for cold service at 41 °F or lower.

Nutrition INFORMATION

Nutrition Facts
Ginger Citrus Noodle Salad State (Georgia) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 entrée salad
Calories 402 Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 2.2g14%
Cholesterol 32mg11%
Sodium 192mg8%
Total Carbohydrate 47g16%
Dietary Fiber 5g21%
Total Sugars 13g14%
Protein 21g42%
Vitamin C 38mg46%
Calcium 60mg6%
Iron 3mg17%
Vitamin A 1982mcg
*
*Marketing Guide
50 Servings:
Lettuce, Romaine: 3 lb 12 oz 
Greens, mustard: 1 lb 13 oz 
Carrots: 1 lb 9 oz 
Cabbage, red: 1 lb 5 oz 
Peppers, red: 1 lb 6 oz 
Onions, green: 2 ½ oz 
100 Servings:
Lettuce, Romaine: 7 lb 8 oz  
Greens, mustard: 3 lb 10 oz 
Carrots: 3 lb 2 oz 
Cabbage, red: 2 lb 10 oz  
Peppers, red: 2 lb 12 oz 
Onions, green: 5 oz  

Notes

When mustard greens are not in season, use other dark green leafy vegetables (e.g., spinach or kale).
Commercially available ginger dressing was used in the testing of this recipe. If you have questions about the purchased product or how to make your own, please reach out the to the GaDOE Culinary Specialists at https://snp.gadoe.org/SCE/Pages/Culinary.aspx.
*See Marketing Guide for purchasing information on foods that will changeduring preparation or when a variation of the ingredients is available.
Cooking Process #3 Complex Food Preparation
Yield / Volume
50 Servings:
50 entrée salads 
About 32 lb 13 oz 
About 4 gal 2 qt 3 cups 
100 Servings:
100 entrée salads 
About 65 lb 10 oz 
About 9 gal 1 qt 2 cups