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

Enjoy a vibrant bowl of chicken ramen elevated with a kick of Sriracha and an array of crisp, fresh vegetables. Tender chicken breast, whole-wheat noodles, and a medley of bok choy, carrots, and red bell pepper come together in a savory, low-sodium broth spiked with garlic and ginger—perfect for a satisfying meal that delivers balanced macros with a spicy twist.

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NUTRITION

474kcal
Protein
44.7g
Fat
5.7g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2.5 dry ounces Whole-Wheat Ramen Noodles

1 cup Mixed Fresh Vegetables

1 cup Low-Sodium Chicken Broth

1 tablespoon Sriracha Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and set aside.

  • 2

    Bring the low-sodium chicken broth to a simmer in a medium saucepan. Add sliced garlic and grated ginger, letting the flavors meld for about 2 minutes.

  • 3

    While the broth simmers, cook the whole-wheat ramen noodles according to package instructions until al dente, then drain.

  • 4

    Add the chicken strips to the simmering broth and cook for 3-4 minutes until just cooked through.

  • 5

    Introduce the mixed fresh vegetables into the broth, allowing them to soften slightly while retaining a crunch, about 2 minutes.

  • 6

    Stir in the Sriracha sauce to evenly distribute the spicy flavor throughout the broth.

  • 7

    Place the cooked noodles into a serving bowl and ladle the hot broth, chicken, and vegetable mixture over them.

  • 8

    Garnish with additional fresh herbs if desired, and serve immediately.

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

Enjoy a vibrant bowl of chicken ramen elevated with a kick of Sriracha and an array of crisp, fresh vegetables. Tender chicken breast, whole-wheat noodles, and a medley of bok choy, carrots, and red bell pepper come together in a savory, low-sodium broth spiked with garlic and ginger—perfect for a satisfying meal that delivers balanced macros with a spicy twist.

NUTRITION

474kcal
Protein
44.7g
Fat
5.7g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2.5 dry ounces Whole-Wheat Ramen Noodles

1 cup Mixed Fresh Vegetables

1 cup Low-Sodium Chicken Broth

1 tablespoon Sriracha Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and set aside.

  • 2

    Bring the low-sodium chicken broth to a simmer in a medium saucepan. Add sliced garlic and grated ginger, letting the flavors meld for about 2 minutes.

  • 3

    While the broth simmers, cook the whole-wheat ramen noodles according to package instructions until al dente, then drain.

  • 4

    Add the chicken strips to the simmering broth and cook for 3-4 minutes until just cooked through.

  • 5

    Introduce the mixed fresh vegetables into the broth, allowing them to soften slightly while retaining a crunch, about 2 minutes.

  • 6

    Stir in the Sriracha sauce to evenly distribute the spicy flavor throughout the broth.

  • 7

    Place the cooked noodles into a serving bowl and ladle the hot broth, chicken, and vegetable mixture over them.

  • 8

    Garnish with additional fresh herbs if desired, and serve immediately.