YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup
A vibrant bowl of noodle soup featuring succulent chicken breast, tender rice noodles, and a colorful medley of fresh vegetables, all elevated with a spicy kick of sriracha and the warmth of ginger and garlic. This light yet satisfying dish is perfect for any meal of the day, offering a balanced blend of protein, carbs, and fats in every comforting spoonful.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Rice Noodles (dry)
1 cup Mixed Vegetables (Carrot, Bell Pepper, Bok Choy)
1 cup Low Sodium Chicken Broth
1 tablespoon Sriracha Sauce
1 teaspoon Sesame Oil
1 teaspoon Fresh Ginger, minced
1 clove Garlic, minced
PREPARATION
Slice the chicken breast into thin strips for quicker cooking.
Bring the chicken broth to a simmer in a large pot along with minced garlic and ginger.
Add the sliced chicken and let it cook until almost tender.
In a separate pot, prepare the rice noodles according to package instructions, then drain.
Add the mixed vegetables to the simmering broth and cook for 2-3 minutes until they become tender but still crisp.
Stir in the sriracha sauce and sesame oil, mixing thoroughly for a balanced spicy flavor.
Combine the cooked rice noodles with the broth and chicken, ensuring everything is well incorporated.
Taste and adjust seasoning if needed, then serve hot.