YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
A vibrant bowl of ramen combining tender chicken with crispy fresh vegetables and a kick of sriracha for spice. This dish strikes a delicate balance between warming comfort and a nourishing freshness that's perfect any time of day.
INGREDIENTS
3 oz Chicken Breast
2 oz Ramen Noodles (Dry)
50 g Carrot
50 g Red Bell Pepper
30 g Spinach
1 cup Low-Sodium Chicken Broth
1 tsp Sriracha Sauce
PREPARATION
Slice the chicken breast into thin strips for quick cooking.
Prepare the vegetables by peeling and julienning the carrot, and thinly slicing the red bell pepper. Rinse the spinach thoroughly.
Cook the ramen noodles in boiling water according to package instructions until just tender, then drain and set aside.
In a medium saucepan, bring the low-sodium chicken broth to a simmer. Add the sliced chicken and cook until the chicken is no longer pink, about 4-5 minutes.
Add the carrots and red bell pepper to the broth and cook for another 2 minutes. Stir in the spinach until just wilted.
Mix in the cooked noodles and drizzle the sriracha sauce over the top. Stir to combine all ingredients and heat through for another minute.
Taste and adjust seasoning, then transfer the ramen to a bowl and serve hot.