Additional Asian Recipes

Asian Chicken Edamame Pizza

Asian Chicken Edamame Pizza--United Soybean Board

YIELD: 24 servings*

PER SERVING: 160 cal., 10 g pro., 19 g carb., 2 g fiber, 6 g fat, 1 g sat. fat, 10 mg chol., 400 mg sod.


  • Peanut butter—1/2 cup, 1 Tbsp.
  • Water—1/4 cup, 2 Tbsps.
  • Soy sauce—1 Tbsp., 1 1/2 tsps.
  • White rice vinegar—1 Tbsp., 1 1/2 tsps.
  • Ginger—1 Tbsp., 1 1/2 tsps.
  • Pizza crusts, pre-baked, 12-in.—3
  • Mozzarella cheese, reduced-fat, shredded—1 1/2 cups
  • Chicken breast, cooked, diced—3 cups
  • Edamame, shelled, cooked according to package directions—1 1/2 cups
  • Bell pepper, red—1 1/2 cups
  • Chow mein noodles—3/4 cup


  1. Mince the ginger. Slice the bell pepper.
  2. Preheat the oven to 450°F.
  3. Combine the peanut butter, water, soy sauce, vinegar and ginger in a small bowl. Stir until smooth.
  4. Place the pizza crusts on foil-lined baking sheets. Spread the peanut butter mixture evenly over the crusts. Sprinkle the cheese, chicken, edamame, bell peppers and chow mein noodles evenly over the crusts.
  5. Bake 8-10 minutes until cheese is melted. To serve: Cut into 24 slices. One slice is one portion.

Photo, recipe & recipe analysis:  United Soybean Board

*Notes: The number of servings can be recalculated by visiting the website above, entering the desired number of servings and selecting “re-calculate.” If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Kimchi Quesadillas


YIELD: 24 servings


  • Butter—3/4 lb.
  • Kimchi—12 cups
  • Canola oil—1 1/2 cups
  • Flour tortillas, 12-in.—24
  • Cheddar Jack cheese, grated—24 cups
  • Shiso leaves—48
  • Sesame seeds, toasted—1 1/2 cups


  1. In a sauté pan over medium heat, melt the butter. Add the kimchi; cook until caramelized and charred. Cool the kimchi and chop roughly. This should yield roughly 6 cups.
  2. For each portion: Heat a sauté pan over medium heat and add 1 Tbsp. oil. Place one tortilla on the pan and spread 1 cup of cheese evenly on one half. Cover the cheese with 1/4 cup kimchi; sprinkle with two torn shiso leaves and 1 Tbsp. sesame seeds. Fold over the other half of the tortilla to make a half circle. Cook until browned on the bottom, then flip and continue cooking until browned and blistered on both sides.

Photo & recipe: Courtesy of Chef Roy Choi, Kogi BBQ, Los Angeles, on behalf of  California Milk Advisory Board

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Asian Shrimp Skewers With Pears

Asian Shrimp Pear Skewers--Pear Bureau Northwest

YIELD: 24 servings (2 kabobs per serving)

PER SERVING: 350 cal., 37 g pro., 39 g carb., 5 g fiber, 4 g fat, 1 g sat. fat, 260 mg chol., 960 mg sod., 4 mg iron, 198 mg ca.


  • Honey—3 lbs. or 1 qt. or 4 cups
  • Soy sauce—2 lbs. or 1 qt. or 4 cups
  • Sesame oil—8 ozs. or 1 cup
  • Ginger, ground—1 1/2 ozs. or 1/2 cup
  • Garlic, fresh, minced—2 ozs. or 1/3 cup
  • Red pepper flakes—2-4 tsps.


  • Skewers--48
  • Large shrimp—4 lbs., 8 ozs. or 144 shrimp
  • Pears—4 lbs. or 8 pears
  • Cherry tomatoes—1 lb., 12 ozs. or 6 cups or 48 tomatoes
  • Green pepper—12 ozs. or 2 peppers
  • Oil for grill—as needed


  1. Mince the garlic. Peel and devein the shrimp. Core and cut the pears and green peppers into 1-in. pieces.
  2. To prepare the marinade: Whisk the honey, soy sauce, sesame oil, ginger, garlic and red pepper flakes until blended.
  3. To prepare the kabobs: Thread each skewer, alternating three shrimp, three pear cubes, one cherry tomato and one green pepper square.
  4. Place the kabobs in four 12x20x2-in. steamtable pans. Pour the marinade over the kabobs. Marinate for 1 hour in the refrigerator.
  5. Brush the grill with oil and preheat.
  6. Grill the kabobs over medium heat for 3-5 minutes per side.
  7. For each serving: Serve two kabobs.

Photo, recipe & recipe analysis:  Pear Bureau Northwest

*Notes: This recipe could be a good option for catering or adult meals. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Contact Us

2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

> For The Media

Sign Up for Our Newsletters

Read the latest news and developments facing the school nutrition industry, as well as stay on top of important trends and resources.


> Read the Latest Newsletters

SNA State Associations

The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

> Learn More