YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha chicken ramen bursting with crisp fresh vegetables and aromatic broth. Tender chicken breast, enriched with a kick of Sriracha and a drizzle of sesame oil, pairs perfectly with hearty ramen noodles and a medley of spinach, carrots, and bell pepper. Topped with a perfectly boiled egg, this balanced dish promises a delightful mix of textures and flavors that are as nourishing as they are satisfying.
INGREDIENTS
5 oz Chicken Breast
40g Brown Rice Ramen Noodles (Dry)
1 cup Low Sodium Chicken Broth
1/2 cup Fresh Spinach
1/4 cup Julienned Carrots
1/4 cup Sliced Red Bell Pepper
1 Garlic Clove
1 tsp Sriracha Sauce
1 tsp Sesame Oil
1 tsp Fresh Ginger (Minced)
1 Boiled Egg
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.
In a small pot, bring the low sodium chicken broth to a simmer along with minced garlic and fresh ginger.
Add the brown rice ramen noodles to the simmering broth and cook according to package instructions until tender.
While the noodles are cooking, heat a small pan with sesame oil and quickly sauté the chicken strips until they are cooked through and lightly browned.
Add the julienned carrots and sliced red bell pepper to the pan with the chicken for the last minute of cooking to retain their crunch.
Combine the sautéed chicken and vegetables with the cooked noodles and broth in a large bowl.
Toss in the fresh spinach and drizzle the Sriracha sauce over the top.
Garnish with the halved boiled egg and serve immediately, enjoying the balance of spicy, savory, and fresh flavors.