
Chicken Ramen Bowl
This recipe for Chicken Ramen Bowl was provided by our partner, in Colorado, Chef Ann Cooper – known as the “Renegade Lunch Lady” and Food Service Director of Boulder Valley School District. She is a champion of school food reform. With grants of more than $300,000, we provide kitchen equipment, marketing and education to allow the district to serve more whole grains and fewer added sweeteners in school meals.
Ingredients:
6 cups chicken broth
1/2 cup low-sodium soy sauce
1-inch piece of ginger, grated
1/2 Tbsp Szechuan paste
2 tsp minced garlic
2 1/2 lb boneless, skinless chicken thighs, cut into strips
1/2 cup chopped green onion
2 cups spinach
3 oz shredded carrots
10 oz Japanese whole wheat noodles
1 Tbsp toasted sesame oil
Directions:
- Whisk together broth, soy sauce, ginger, Szechuan paste and garlic
- Add chicken, broth mixture, green onion, spinach and carrots to a large saucepan over medium-high heat
- Cover and allow mixture to cook for 15 to 20 minutes, or until chicken reaches an internal temperature of 165F
- Cook Japanese noodles according to directions on package
- Once noodles are cooked, rinse, return to pot and toss in sesame oil
- Portion noodles into bowls and pour chicken broth mixture over the top