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, spicy chicken paired with crisp, fresh vegetables and a kick of sriracha. This dish balances lean protein with nutrient-packed veggies and satisfying noodles, making it a flavorful meal any time of the day.

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NUTRITION

492kcal
Protein
49.2g
Fat
11.8g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

50g Ramen Noodles (Dry)

1 cup Bok Choy (~70g)

1 medium Carrot (~61g)

0.5 cup Broccoli (~45g)

1 cup Low Sodium Chicken Broth (~240g)

1 tsp Sriracha Sauce (~5g)

1 clove Garlic (~3g)

1 tsp Ginger (~2g)

1 tsp Sesame Oil (~5g)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a pot over medium heat. Add minced garlic and ginger, sautéing until fragrant.

  • 3

    Add the chicken slices to the pot and stir-fry until lightly browned on all sides.

  • 4

    Pour in the chicken broth and bring to a simmer. Stir in the sriracha sauce.

  • 5

    Add the dry ramen noodles to the broth and cook according to package instructions, usually around 3-4 minutes.

  • 6

    During the last minute of noodle cooking, add chopped bok choy, sliced carrots, and broccoli florets to the pot.

  • 7

    Once the noodles are cooked and vegetables are tender-crisp, remove the pot from heat.

  • 8

    Taste and adjust seasoning as needed, then serve hot in a bowl.

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, spicy chicken paired with crisp, fresh vegetables and a kick of sriracha. This dish balances lean protein with nutrient-packed veggies and satisfying noodles, making it a flavorful meal any time of the day.

NUTRITION

492kcal
Protein
49.2g
Fat
11.8g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

50g Ramen Noodles (Dry)

1 cup Bok Choy (~70g)

1 medium Carrot (~61g)

0.5 cup Broccoli (~45g)

1 cup Low Sodium Chicken Broth (~240g)

1 tsp Sriracha Sauce (~5g)

1 clove Garlic (~3g)

1 tsp Ginger (~2g)

1 tsp Sesame Oil (~5g)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a pot over medium heat. Add minced garlic and ginger, sautéing until fragrant.

  • 3

    Add the chicken slices to the pot and stir-fry until lightly browned on all sides.

  • 4

    Pour in the chicken broth and bring to a simmer. Stir in the sriracha sauce.

  • 5

    Add the dry ramen noodles to the broth and cook according to package instructions, usually around 3-4 minutes.

  • 6

    During the last minute of noodle cooking, add chopped bok choy, sliced carrots, and broccoli florets to the pot.

  • 7

    Once the noodles are cooked and vegetables are tender-crisp, remove the pot from heat.

  • 8

    Taste and adjust seasoning as needed, then serve hot in a bowl.