Number of Servings

Ingredients: Quantity:
Broccoli Slaw (fresh Vegetable blend) 1.5 lbs.
Chicken or Vegetable Broth 4.5 lbs.
JTM Sous Vide Diced Turkey 5.0 lbs.
JTM Sweet Chili Sauce 2.5 lbs.
WG Spaghetti or Yakisoba Noodle 5.75 lbs.

Prep Time: 45 min.     Yields: 28
Desired Yield:

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Turkey Ramen Bowl

JTM Products:

Instructions:

For best results, thaw Sous Vide Turkey in cooler (<40F) for 48-72hrs.



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Turkey to ensure proper mixing.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Place frozen JTM Sweet Chili Sauce in a steamer, kettle, tilt skillet, or stock pot with boiling water and heat for approximately 45 minutes or until the product reaches 165F or more.

4. Heat chicken or vegetable broth to 145F or higher and hold in a holding cabinet until service.

5. Cook WG spaghetti noodle or WG Yakisoba Noodle until al dente (See Operational Heating Instructions) and hold hot until service.

6. Remove the bag JTM sweet chili sauce from the steamer, kettle, tilt skillet, or stock pot.

7. Combine 2.5 lbs. of JTM sweet chili sauce with JTM sous vide diced turkey and blend thoroughly.



Assemble:

1. Ladle 3.0 oz. of heated broth into a bowl.

2. Portion 1/2 cup of WG spaghetti or 1/2 cup of WG yakisoba noodle in bowl with broth.

3. Portion 1.0 oz. of broccoli slaw over WG noodles

4. Portion 4.28 oz. (by weight) of sous vide turkey w/ sweet chili sauce over broccoli slaw.



4.28 oz. (by weight) of turkey/sauce mixture = 2.0 oz. M/MA and 1/2 cup WG spaghetti or Yakisoba Noodle = 1.0 oz. Grain Equivalent



Garnish with fresh chopped Scallions and Cilantro

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.