Bangkok Chicken Ramen Noodle Bowl

Source: Michigan State University, East Lansing

Recipes were created at the university’s test kitchen by dining services staff after Executive Chef Kevin Cruz traveled to China to learn more about the cuisine’s techniques and flavors. With a majority of the large international student population hailing from China, student groups were asking for more noodle bowls because it’s “something they eat frequently,” says Bryan Latz, sous chef. Students select which vegetables and protein they want in their bowl. Latz says the bowls “fly off the shelf,” at The Vista. In addition to using any type of protein you’d like, “you can use any vegetable that you have; it doesn’t have to be the ingredients listed [on the recipe],” Latz explains.