YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
A vibrant bowl of spicy Sriracha-infused chicken ramen, brimming with fresh vegetables and aromatic herbs. Tender chicken breast, perfectly cooked ramen noodles, and a medley of spinach, carrots, mushrooms, and green onions come together in a savory, low-sodium chicken broth with a kick. This dish is designed to excite your taste buds while keeping your macros balanced.
INGREDIENTS
4 oz Chicken Breast
1 serving (50g dry) Ramen Noodles
1 cup Low Sodium Chicken Broth
1 cup Fresh Spinach
1/2 cup Sliced Carrots
1/2 cup Sliced Mushrooms
2 tbsp Chopped Green Onions
1 clove Garlic
1 tsp Fresh Ginger
1 tbsp Sriracha Sauce
PREPARATION
Thinly slice the chicken breast into bite-sized strips and set aside.
In a medium saucepan, heat a small amount of water or a splash of broth over medium heat. Add minced garlic and grated ginger, and sauté until fragrant.
Add the chicken strips and lightly sauté until they start to brown on the edges.
Pour in the low sodium chicken broth and bring it to a simmer.
Add the ramen noodles (uncooked) and let them cook in the simmering broth according to package instructions, usually about 3-4 minutes.
During the last minute of cooking, add the fresh spinach, sliced carrots, and mushrooms. Stir gently to combine and allow the vegetables to soften.
Once the noodles are tender and the chicken is fully cooked, stir in the Sriracha sauce, adjusting the amount to your desired spice level.
Transfer the ramen into a bowl and garnish with chopped green onions. Serve hot and enjoy the vibrant fusion of spicy, savory, and fresh flavors.