YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of ramen loaded with tender chicken, a perfectly soft-boiled egg, and crisp fresh vegetables, all enlivened with a kick of spicy sriracha. This dish balances comfort with a nutrient-packed profile, making it a delicious and wholesome meal for any time of the day.
INGREDIENTS
4 ounces Chicken Breast
1 Large Egg
1 serving Ramen Noodles (dry)
1 cup Bok Choy, chopped
1/2 cup Shredded Carrot
1 cup Low-Sodium Chicken Broth
1 tablespoon Sriracha Sauce
PREPARATION
Bring the chicken broth to a gentle simmer in a medium saucepan.
Add the ramen noodles and cook according to package instructions until tender, usually 3-4 minutes.
Meanwhile, season the chicken breast lightly with salt and pepper. In a separate pan, sauté the chicken until fully cooked and lightly browned, about 5-6 minutes per side. Slice thinly once rested.
Add bok choy and shredded carrot to the simmering broth during the last minute of noodle cooking to retain crunch.
Soft boil the egg by placing it in boiling water for 6-7 minutes, then peel and slice in half.
Assemble the bowl by placing noodles and vegetables in the broth, topping with sliced chicken and the soft-boiled egg.
Drizzle sriracha sauce over the top for a spicy kick. Stir gently and serve hot.