RECIPE DETAILS
Item ID: 1917191
Serving Size: 1 Bowl
HACCP Process Category:
None
Food Category: Lunch Entree
Attributes: Chicken, Pasta, Noodles, Soups
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1917191
Serving Size: 1 Bowl
HACCP Process Category:
None
Food Category: Lunch Entree
Attributes: Chicken, Pasta, Noodles, Soups
Allergens: Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Carrots: 79%
- Green Onions: 83%
Pre-Preparation
- Thaw chicken under refrigeration at or below 41°F per HACCP guidelines.
- Wash produce as needed.
- Shred carrots using a food processor or box grater.
- Pat spinach dry then chop into small pieces.
- Trim ends of green onions then thinly slice.
- Mince garlic using a knife or food processor.
- Peel ginger root then finely mince.
- Preheat oven to 350°F.
Preparation
- In a bowl, combine all vegetables and set aside.
- Cook spaghetti per package instructions. Hold hot at or above 140°F.
- Heat oil in a skillet or pot over medium heat. Add garlic and ginger, then sauté for about 2 minutes until fragrant.
- Add chicken base, water, soy sauce, sriracha sauce, and salt.
- Bring to a boil, then reduce heat to a simmer.
- While broth simmers, add 2 lbs 11.2 oz chicken and 6 oz vegetable mixture to each hotel pan.
- Cover and cook chicken and vegetable mixture in 350°F oven for 10–15 minutes or until internal temperature reaches 165°F.
- Assemble bowls:
1 cup (8 oz) noodles
1/2 cup (4 oz) chicken and vegetable mixture
Top with 3/4 cup (6 oz) hot broth
Serving
Serving size: 1 bowl (18 oz)
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 255.01 kcal |
| Total Fat | 9.14 gm |
| Saturated Fat | 1.96* gm |
| Trans Fat | 0.00* gm |
| Sodium | 695.21 mg |
| Carbohydrates | 22.23 gm |
| Fiber | 1.51* gm |
| Sugars | 1.59* gm |
| Added Sugars | 0.95* gm |
