NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 large Egg

45 g Whole Wheat Ramen Noodles (Dry)

1 cup Baby Spinach

1/2 cup julienned Carrot

1/2 cup sliced Red Bell Pepper

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

• 1

  Slice the chicken breast into thin strips and mince the garlic and ginger.

• 2

  Heat a non-stick pan over medium heat and lightly sauté the garlic and ginger until fragrant.

• 3

  Add the chicken strips to the pan and cook until lightly browned and cooked through, about 5-7 minutes.

• 4

  Meanwhile, cook the whole wheat ramen noodles in boiling water according to package instructions, then drain.

• 5

  In a separate small pot, bring the low-sodium chicken broth to a simmer and add the Sriracha sauce.

• 6

  Add the julienned carrots and red bell pepper to the simmering broth for about 2-3 minutes until they soften slightly.

• 7

  Stir in the baby spinach and let it wilt gently.

• 8

  Carefully poach the egg in the broth by cracking it in and letting it simmer for about 3 minutes, or cook separately to your liking.

• 9

  Combine the cooked noodles and sautéed chicken in a large bowl.

• 10

  Pour the spicy vegetable broth over the noodles and chicken, then top with the poached egg.

• 11

  Garnish with extra Sriracha if desired and serve immediately.