YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha Chicken Ramen brimming with tender chicken, a soft-cooked egg, and a colorful medley of fresh vegetables. The aromatic broth infused with sriracha brings a spark of heat and depth, making this dish a satisfying and energizing meal perfect for any time of day.
INGREDIENTS
3 ounces Chicken Breast
1 large Egg
50 grams Ramen Noodles (Dry)
1 cup Low-Sodium Chicken Broth
1 cup Fresh Mixed Vegetables
1/2 cup Sliced Mushrooms
1 tablespoon Sriracha Sauce
PREPARATION
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, sauté the chicken until fully cooked and lightly browned, then set aside.
In a medium pot, bring the low-sodium chicken broth to a simmer. Add the dry ramen noodles along with the fresh mixed vegetables and sliced mushrooms. Let them cook for about 3 minutes until the noodles begin to soften.
Stir in the sautéed chicken and continue simmering the mixture for another 2 minutes to meld the flavors.
In a separate pan, cook the egg to your preference—either poach it gently in simmering water or fry it lightly until the whites are set but the yolk remains soft.
Transfer the ramen into a serving bowl, top with the cooked egg, and drizzle with Sriracha sauce for a spicy kick. Serve immediately and enjoy.