YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha chicken ramen, featuring tender chicken breast, a mix of fresh vegetables, and whole-grain ramen noodles, all simmered in a light, savory broth and finished with a kick of Sriracha sauce. This dish is perfect for a satisfying dinner that balances lean protein with nutrient-rich veggies and a spicy twist.
INGREDIENTS
4 oz Chicken Breast
1 oz Whole-Grain Ramen Noodles
1 cup Broccoli, chopped
1/2 cup Carrot, julienned
1 cup Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 large Egg White
1 clove Garlic
1 tsp Ginger
PREPARATION
Slice the chicken breast into thin strips and mince the garlic and ginger.
In a medium pot, heat a small amount of oil over medium heat. Sauté garlic and ginger until fragrant.
Add the chicken strips and cook until lightly browned.
Pour in the low-sodium chicken broth and bring to a simmer.
Add the whole-grain ramen noodles, broccoli, and carrots to the pot. Let simmer for about 3-4 minutes until the noodles soften and vegetables are tender but still crisp.
Stir in the egg white gently, allowing it to cook through in the simmering broth.
Finish by stirring in the Sriracha sauce, adjusting the spicy level to taste.
Serve hot and enjoy your flavorful, protein-packed ramen dish.