NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast (85g)

1 large Whole Egg (50g)

50g Dry Ramen Noodles

1 cup Chicken Broth (240ml)

50g Bok Choy

50g Carrot

50g Red Bell Pepper

1 tbsp Sriracha Sauce

1 clove Garlic

PREPARATION

• 1

  Season the chicken breast lightly with salt and pepper. In a small saucepan, bring the chicken broth to a simmer.

• 2

  Heat a skillet over medium heat with a dash of olive oil (optional). Add minced garlic and sauté until fragrant, then add the chicken breast and cook until it is no longer pink and slightly charred on the edges, about 4-5 minutes per side. Remove and slice into thin strips.

• 3

  In the same skillet or a separate pot, add the dry ramen noodles along with the simmering broth. Cook according to package instructions (usually about 3-4 minutes) until the noodles are tender.

• 4

  While the noodles are cooking, add chopped bok choy, julienned carrot, and thinly sliced red bell pepper to the broth. Allow the vegetables to soften slightly, about 2 minutes.

• 5

  Gently lower the whole egg (previously soft or hard-boiled as per your preference) into the bowl or, if desired, poach an egg in the simmering broth for about 3 minutes until the whites are set but the yolk remains runny.

• 6

  Stir in the Sriracha sauce and add the sliced chicken on top. Mix gently to combine the flavors.

• 7

  Serve in a bowl ensuring a balanced mix of noodles, vegetables, chicken, and egg with a drizzle of extra Sriracha if extra spice is desired.