Bangkok Chicken Ramen Noodle Bowl

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
Five 8-ounce bowls

Recipes were created at the university’s test kitchen by dining services staff after Executive Chef Kevin Cruz traveled to China to learn more about the cuisine’s techniques and flavors. With a majority of the large international student population hailing from China, student groups were asking for more noodle bowls because it’s “something they eat frequently,” says Bryan Latz, sous chef. Students select which vegetables and protein they want in their bowl. Latz says the bowls “fly off the shelf,” at The Vista. In addition to using any type of protein you’d like, “you can use any vegetable that you have; it doesn’t have to be the ingredients listed [on the recipe],” Latz explains. 

Ingredients

15 oz. boneless, skinless chicken thighs
2.5 qt. water
3.75 oz. ramen noodles (dry weight)
2.4 tbsp. water
3/8 tsp. Minor’s chicken base
2.4 tbsp. soy sauce
2.4 tbsp. oyster sauce
2 tbsp. sriracha hot chili sauce
1 tbsp. + 1 tsp. canola oil
2 tbsp. chopped garlic
2 tbsp. minced fresh ginger root
2.5 oz. fresh green onions
2.5 oz. whole carrots, shredded
5 oz. snow peas, sliced
4 oz. red bell peppers, julienned 

Steps

  1. Cut thawed chicken thigh meat into 1-by-¼-inch slices, set aside.
  2. Boil 2.5 quarts water and add ramen noodles. Stir well and cook 2 to 4 minutes. Drain. Rinse with cold water, drain again. Set aside.
  3. Whisk together 2.4 tablespoons water, chicken base, soy sauce, oyster sauce and sriracha sauce. Bring ingredients to a boil and reserve warm.
  4. In wok or large skillet, add oil and heat until it begins to smoke. Swirl pan to coat.
  5. Add garlic, ginger and green onions. Cook for 15 seconds.
  6. Add sliced chicken meat and cook halfway.
  7. Add carrots, bell peppers and snow peas, stirring to combine.
  8. Add cooked ramen noodles and cook for 1 to 2 minutes.
  9. Add reserved broth to pan.
  10. Portion into noodle bowls.
Source: Michigan State University, East Lansing

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources