Made With:
Tip
1 Bowl - 10 servings *All veggies should be finely julienned or diced – harder veggies should be blanched in advance (carrot, celery, broccoli, cauliflower, bok choy, Chinese cabbage, red or green peppers) Optional: Offer 2 oz cooked chicken strips, cooked shrimp, tofu, thin strips of cooked beef with vegetables. Frozen Asian vegetable mix can be used instead of fresh.
Total Time
min.
Serving & Size
15 oz / 470 mL
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Capitalize on the trend for Asian-inspired foods with this chicken noodle bowl. Serve with a selection of flavourful garnishes table-side to allow your patrons to customize their dish.
Nutrition Facts
Nutrition Facts
Estimate your profit
Step 1
Profit Per Serving
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
| × | = |
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure | Instructions |
Ingredients & Instructions
|
|
|||||||||||||||||||||||
|
|
|||||||||||||||||||||||
|
|
|||||||||||||||||||||||
|
||||||||||||||||||||||||
