YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy this vibrant bowl of lightly seared chicken, perfectly cooked ramen noodles, and crisp fresh vegetables all tossed in a spicy sriracha sauce. With a harmonious mix of textures and flavors, each bite delivers a zesty kick balanced by the savory depth of low sodium chicken broth.
INGREDIENTS
4 oz Chicken Breast
1 Large Egg
50 g Whole Grain Ramen Noodles
1/2 cup Red Bell Pepper (sliced)
1/2 cup Broccoli (chopped)
1/2 medium Carrot (sliced)
1/4 cup Scallions (chopped)
1 tbsp Sriracha Sauce
1 cup Low Sodium Chicken Broth
1 tsp Sesame Oil
PREPARATION
Cut the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.
In a small pot, bring the low sodium chicken broth to a simmer to form the base of the ramen bowl.
In a separate pan, heat the sesame oil over medium heat. Sauté the chicken strips until lightly browned and cooked through, about 4-5 minutes.
Add the sliced red bell pepper, chopped broccoli, and sliced carrot to the pan with the chicken. Stir-fry for another 2-3 minutes until vegetables are slightly tender but still crisp.
Meanwhile, cook the whole grain ramen noodles in boiling water according to package instructions until al dente. Drain and set aside.
Once the vegetables and chicken are ready, gently stir in the sriracha sauce into the chicken and vegetables, ensuring even coating.
Lightly fry or poach the egg to your liking. A sunny-side-up or soft poached style works well to add a velvety texture to the bowl.
Assemble the bowl by placing the cooked noodles at the base, then layering the sautéed chicken and vegetables on top. Pour the warm broth over the assembly.
Top with the cooked egg and sprinkle chopped scallions as garnish.
Serve immediately and enjoy your spicy, nutritious ramen bowl.