YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha chicken ramen loaded with fresh, crunchy vegetables and a soft boiled egg. This dish balances tender chicken, whole wheat ramen noodles, and crisp veggies in a fragrant, low sodium chicken broth with a kick of Sriracha for a lively and satisfying meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 ounce Whole Wheat Ramen Noodles
1/2 cup Mixed Bell Pepper (chopped)
1/2 cup Broccoli (chopped)
1/2 cup Carrots (julienned)
1 tablespoon Sriracha Sauce
1 cup Low Sodium Chicken Broth
1 large Egg
PREPARATION
Prepare the chicken by slicing it into thin strips or bite-sized pieces.
In a medium saucepan, bring the low sodium chicken broth to a gentle simmer. Add the chicken pieces and simmer until just cooked through, about 5-7 minutes.
Meanwhile, cook the whole wheat ramen noodles according to package instructions, then drain and set aside.
Lightly steam or blanch the mixed bell pepper, broccoli, and carrots for 2-3 minutes, keeping them crisp.
In a serving bowl, combine the cooked noodles, chicken, and vegetables. Drizzle with Sriracha sauce for a spicy kick.
Top the ramen with a soft boiled egg, halved, to infuse extra richness and protein.
Toss gently to mix all ingredients well and serve immediately.