Products used in this recipe
Noodle Bar
Yield: 19 Servings (1 noodle bowl)
Yield: 19 Servings (1 noodle bowl)
What do you have when you start with a base of tender noodles, top it with a selection of veggies and chicken, and serve in a warm ginger-soy broth? You’ve got a real lunch winner, that's what!
Preparation Instructions:
Step 1
Place a 2-inch deep full size perforated pan inside a 2-inch-deep solid, full size steam table pan. Add pasta to pan. Cover pan completely with water. Steam until pasta is al dente, fully cooked, but firm. Do not overcook. Toss with oil to prevent sticking.
Step 2
Heat a stockpot over medium heat. Add oil. Once oil is shimmering, add garlic, ginger, and soy sauce. Stir about 3 seconds until fragrant. Do not overcook or it will burn.
Step 3
Add broth. Whisk to combine. Bring to a boil, then reduce to simmer for 1-2 minutes. Remove from heat. Add vinegar.
Step 4
Cook chicken according to the package instructions.
Step 5
Steam vegetables separately in perforated steam table pans according to package instructions: sugar snap pea stir fry blend and peas and corn for 4 minutes. Flame-roasted corn for 15-20 minutes. Do not combine the vegetables in one pan.
Step 6
For service, portion 1 cup noodles into bowls. Top with 1 1/2 cup broth. Allow students to choose any combination of the following: 1/4 cup (#16 disher) peas and carrots, 1/4 cup (#16 disher) sweet corn, 1/4 cup (#16 disher) sugar snap pea stir fry, 2 oz. diced chicken. Garnish with 1 tsp. green onions, 1/8 tsp. red pepper flakes, and/or 1/8 tsp. sriracha per student request.
