YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of ramen featuring tender chicken breast infused with a spicy sriracha kick, nestled among crisp fresh vegetables and whole wheat noodles in a savory low-sodium chicken broth. Each bite offers a harmonious blend of heat, texture, and umami, perfect for a satisfying yet balanced meal.
INGREDIENTS
4 ounces Chicken Breast
50 grams Whole Wheat Ramen Noodles
1 cup chopped Broccoli
1 medium Carrot
1/2 cup sliced Red Bell Pepper
2 tablespoons chopped Green Onion
1 cup Low-Sodium Chicken Broth
1 teaspoon Sriracha Sauce
1 teaspoon Sesame Oil
1 clove Garlic, minced
1 teaspoon Fresh Ginger, grated
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.
Heat the sesame oil in a medium pot over medium heat, then add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the chicken strips to the pot and stir-fry until they begin to brown, about 3-4 minutes.
Pour in the low-sodium chicken broth and bring it to a simmer.
Add the whole wheat ramen noodles and let them cook in the simmering broth as per package instructions (usually around 3-4 minutes).
Stir in the chopped broccoli, sliced red bell pepper, and carrot. Allow the vegetables to soften slightly, about 2 minutes.
Mix in the sriracha sauce for a spicy kick and stir well.
Once the noodles are cooked and the vegetables are tender but still crisp, remove the pot from heat.
Garnish with chopped green onions and serve hot.