Turkey Ramen Noodle Bowl- SFR

Turkey Ramen Noodle Bowl- SFR


Serving Size

School Food Rocks

This recipe was developed and approved by Joe Urban

Ingredients Show More


50 Portions

100 Portions

Noodles, Ramen, Whole Grain

50 Portions 16 ½ noodle cake

100 Portions

Mushrooms, white, raw

50 Portions 12 ½ oz. raw to prepared

100 Portions

Spinach, raw

50 Portions 12 ½ oz.

100 Portions

Turkey, Tenderloin, Medallions

50 Portions 51bs., 10 oz.

100 Portions

Carrots, raw

50 Portions 1 lbs., 9 oz. shredded

100 Portions


50 Portions ½ c., 1 tsp.

100 Portions

Soup, chicken broth, low sodium, canned

50 Portions 3qt., ½c.

100 Portions

Oil, sesame, salad or cooking

50 Portions ¼c., ½tsp.

100 Portions

Garlic, raw

50 Portions ¼c., ½tsp.

100 Portions

Ginger root, raw

50 Portions ¼c., ½tsp.

100 Portions

Directions Show More

  1. Heat oil on medium heat in a tilt skillet or stove top.
  2. Mince garlic and ginger and saute for one minute, not brown.
  3. Add chicken broth and miso, whisk until miso is dissolved. Reduce heat and simmer for 7-10 minutes.
  4. Heat Turkey medallions in steamer for 10-12 minutes.
  5. Saute spinach until slightly wilted, slice and saute mushrooms.
  6. Cook noodles in boiling water for 4 1/2 minutes and drain.
  7. Assemble the noodle bowl as follows:
    1. Place 1 cup of ramen noodles in bowl
    2. Add 4 oz of Ramen Broth
    3. Add 3 oz. of Turkey Medallions, 1/2 oz. of mushrooms, 1/2 oz. of spinach, and 1 oz. of shredded carrots to bowl.

CCP: Record time and internal temperature of completed recipe on daily log. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.

Nutrients per Serving Show More

Calories 417.287

Saturated Fat 0.619 g

Trans Fat 0* g

Total Fat 14.895 g

Cholesterol 55.000 mg

Calcium 66.102 mg

Total Dietary Fiber 5.477 g

Iron 3.984 mg

Sodium 856.735 mg

Potassium 431.927* mg

Sugars 2.046 g

Carbohydrate 42,613 g

Vitamin A 6,011.905* IU

Vitamin C 6.255* mg

Protein 32.033 g

* Indicates missing Nutrient Information.


Meat/Meat Alt 2.000 oz

Grain 2.000 oz

Vegetable 0.500 cups

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