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:

1. Whisk together broth, soy sauce, ginger, Szechuan paste and garlic
2. Add chicken, broth mixture, green onion, spinach and carrots to a large saucepan over medium-high heat
3. Cover and allow mixture to cook for 15 to 20 minutes, or until chicken reaches an internal temperature of 165F
4. Cook Japanese noodles according to directions on package
5. Once noodles are cooked, rinse, return to pot and toss in sesame oil
6. Portion noodles into bowls and pour chicken broth mixture over the top