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Asian Noodle Bowl

Made With:


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


Serving & Size

15 oz / 470 mL

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

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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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

Weight Measure
Weight Measure
Array 1 1/4 lbs 600  g
Array 48 oz 1 1/2  L
Array 48 oz 1 1/2  L
Array 30 oz 900  g
1. Prepare vegetables and mix broth with water and heat. Prepare noodles according to supplier directions.
Weight Measure
Array 2 tbsp 30  mL
Array 3 oz 90  g
Array 5 oz 150  g
Array 2 tbsp 30  mL
Array 2 tbsp 30  mL
3. Offer customer choice of toppings.
2. For each bowl, place 3 oz (90 g) noodles in bottom of bowl. Top with 2 oz veggies. Pour in 9-½ oz broth.


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