YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of ramen that hits the spot with tender chicken, crisp fresh vegetables, and a spicy sriracha kick. This dish offers a wonderful balance of textures and flavors—savory broth, hearty noodles, and the fresh crunch of seasonal veggies.
INGREDIENTS
4 oz Chicken Breast
1 package Whole Wheat Ramen Noodles
1 cup Low-Sodium Chicken Broth
1 cup Mixed Vegetables
1 tbsp Sriracha Sauce
1 clove Garlic
1 tsp Fresh Ginger
2 tbsp Green Onion
PREPARATION
Slice the chicken breast into bite-sized strips. Mince the garlic and ginger, and chop the green onions.
Heat a non-stick pan over medium heat and lightly sear the chicken strips until lightly browned. Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
In a medium pot, bring the low-sodium chicken broth to a simmer. Add the whole wheat ramen noodles and cook according to package instructions until just tender.
A few minutes before noodles are done, add the mixed vegetables to the broth to lightly steam them while preserving their crunch.
Stir in the seared chicken along with its garlic and ginger, then drizzle in the sriracha sauce to achieve a balanced spice level.
Transfer the assembled ramen into a bowl and garnish with chopped green onions. Serve hot and enjoy the fusion of spice and fresh flavors.