YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrantly spiced ramen bowl featuring tender chicken, a perfectly cooked egg, and a medley of crisp fresh vegetables, all accentuated by a bold sriracha kick and a hint of sesame oil. This comforting yet energizing dish is ideal for any meal of the day, delivering a satisfying balance of protein, carbs, and healthy fats.
INGREDIENTS
4 oz Chicken Breast
1 serving dry whole wheat Ramen Noodles (43g)
1 large Egg
1 cup chopped Broccoli
0.5 cup sliced Carrots
0.5 cup sliced Red Bell Pepper
2 tbsp chopped Green Onions
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
PREPARATION
Bring a pot of water to a boil and cook the whole wheat ramen noodles according to package instructions. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side or until fully cooked. Remove from the skillet and slice into strips.
In the same skillet, lightly sauté the chopped broccoli, sliced carrots, and red bell pepper for 3-4 minutes until they are crisp-tender.
In a small separate pan, fry or poach the egg to your liking.
Combine the cooked noodles and sautéed vegetables in a bowl. Drizzle with sesame oil and add sriracha sauce, stirring to coat evenly.
Top the noodle and vegetable mixture with the sliced chicken and the cooked egg. Garnish with chopped green onions.
Serve immediately and enjoy the burst of flavors with a spicy kick!