Plato de caldo de pollo tailandés

Name: Plato de caldo de pollo tailandés
Yield: 1 12-oz. serving
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array

Raciones

1 ración de 12 onzas

Ingredientes

2 oz. Gordon Choice Whole Wheat Spaghetti
5 oz. Recipe: Thai Chicken Broth
3 oz. Gordon Choice Pulled White Chicken
½ c Fresh Broccoli
1 ct. Recipe: 6-Minute Egg
2 tsp. Markon Ready-Set-Serve Radish
1 Tbsp.+½ tsp. Markon Ready-Set-Serve Green Onion
2 Tbsp. Granulated Peanuts

Preparación de la receta

1. Cook the pasta ahead of time to al dente and strain in a colander.

2. Shock the noodles with ice water to stop the cooking process. The noodles can be reheated in the hot broth for service.

3. Place the broth and noodles in a serving bowl and add the pulled chicken.

4. Carefully slice the 6-minute egg in half the long way and place it yolk-side up in the broth nestled with the pasta so the yolk stays above the broth line.

5. Garnish with radish slices, julienned scallions and peanuts.

Nota: You can substitute a hard-boiled egg for the 6-minute egg.

Meal Pattern Equivalents: 2 oz. grain, 3 ½ oz. meat/meat alternate, ½ cup dark green vegetable

Para obtener más información nutricional, inicia sesión en Gestión del menú de ciclos and search for key name 0203140. Not using Cycle Menu Management? Más información.