Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

Savor the vibrant medley of tender chicken, crisp fresh vegetables, and perfectly cooked ramen noodles, all elevated with a bold spicy Sriracha kick. This dish delivers a bright, nourishing bowl that's as visually appealing as it is delicious.

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NUTRITION

519kcal
Protein
41.8g
Fat
13.7g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Large Egg

1 cup cooked Ramen Noodles

1 cup sliced Red Bell Pepper

1 Medium Carrot

1 cup Spinach

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

1 tsp minced Fresh Ginger

1 Garlic clove, minced

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PREPARATION

  • 1

    Slice the chicken breast into thin strips. In a bowl, toss the chicken strips with a little sesame oil, minced ginger, and garlic to marinate briefly.

  • 2

    Heat a non-stick skillet over medium heat. Sauté the chicken strips until cooked through and lightly browned, about 5-7 minutes.

  • 3

    While the chicken cooks, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.

  • 4

    In the same skillet, add the sliced red bell pepper and carrot, stirring for about 2 minutes until they start to soften. Then add the spinach and gently toss just until wilted.

  • 5

    Mix the cooked noodles into the vegetable mixture, and drizzle in the Sriracha sauce. Stir well to ensure even coating.

  • 6

    Top the ramen bowl with the sautéed chicken strips. In a separate small pan, prepare a soft-boiled or sunny-side-up egg according to your preference, then add on top of the bowl.

  • 7

    Finish with an extra drizzle of Sriracha if desired, and serve immediately while hot.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

Savor the vibrant medley of tender chicken, crisp fresh vegetables, and perfectly cooked ramen noodles, all elevated with a bold spicy Sriracha kick. This dish delivers a bright, nourishing bowl that's as visually appealing as it is delicious.

NUTRITION

519kcal
Protein
41.8g
Fat
13.7g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Large Egg

1 cup cooked Ramen Noodles

1 cup sliced Red Bell Pepper

1 Medium Carrot

1 cup Spinach

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

1 tsp minced Fresh Ginger

1 Garlic clove, minced

PREPARATION

  • 1

    Slice the chicken breast into thin strips. In a bowl, toss the chicken strips with a little sesame oil, minced ginger, and garlic to marinate briefly.

  • 2

    Heat a non-stick skillet over medium heat. Sauté the chicken strips until cooked through and lightly browned, about 5-7 minutes.

  • 3

    While the chicken cooks, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.

  • 4

    In the same skillet, add the sliced red bell pepper and carrot, stirring for about 2 minutes until they start to soften. Then add the spinach and gently toss just until wilted.

  • 5

    Mix the cooked noodles into the vegetable mixture, and drizzle in the Sriracha sauce. Stir well to ensure even coating.

  • 6

    Top the ramen bowl with the sautéed chicken strips. In a separate small pan, prepare a soft-boiled or sunny-side-up egg according to your preference, then add on top of the bowl.

  • 7

    Finish with an extra drizzle of Sriracha if desired, and serve immediately while hot.