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 ramen featuring tender chicken breast infused with a kick of sriracha, fresh crisp vegetables, and aromatic garlic and ginger, all balanced in a light low-sodium broth. This dish celebrates a comforting yet spicy flavor profile with every spoonful.

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NUTRITION

407kcal
Protein
37.8g
Fat
9.1g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

40 g Ramen Noodles (dry)

1 cup Mixed Vegetables

1 large Egg White

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

1 Garlic Clove

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and mince the garlic and ginger.

  • 2

    Heat the sesame oil in a medium saucepan over medium heat. Add the minced garlic and ginger, cooking until fragrant for about 1 minute.

  • 3

    Add the chicken strips to the pan and sauté until they begin to brown, about 3-4 minutes.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer.

  • 5

    Add the dry ramen noodles and mixed vegetables. Simmer for 3-4 minutes, or until the noodles are tender and the vegetables have softened.

  • 6

    Stir in the sriracha sauce and gently slide in the egg white, stirring slowly to create ribbons of cooked egg.

  • 7

    Allow the flavors to meld for another minute, then remove from heat 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 ramen featuring tender chicken breast infused with a kick of sriracha, fresh crisp vegetables, and aromatic garlic and ginger, all balanced in a light low-sodium broth. This dish celebrates a comforting yet spicy flavor profile with every spoonful.

NUTRITION

407kcal
Protein
37.8g
Fat
9.1g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

40 g Ramen Noodles (dry)

1 cup Mixed Vegetables

1 large Egg White

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

1 Garlic Clove

1 tsp Fresh Ginger

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and mince the garlic and ginger.

  • 2

    Heat the sesame oil in a medium saucepan over medium heat. Add the minced garlic and ginger, cooking until fragrant for about 1 minute.

  • 3

    Add the chicken strips to the pan and sauté until they begin to brown, about 3-4 minutes.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer.

  • 5

    Add the dry ramen noodles and mixed vegetables. Simmer for 3-4 minutes, or until the noodles are tender and the vegetables have softened.

  • 6

    Stir in the sriracha sauce and gently slide in the egg white, stirring slowly to create ribbons of cooked egg.

  • 7

    Allow the flavors to meld for another minute, then remove from heat and serve immediately.