YOUR SOLIN GENERATED RECIPE
Brothy Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of brothy chicken ramen bursting with fresh vegetables and a spicy kick of sriracha. This comforting meal brings together tender chicken, crisp bok choy, carrots, bell pepper, and mushrooms, all simmered in a savory low-sodium chicken broth. The aromatic blend of garlic, ginger, and a drizzle of sesame oil elevates the dish, creating a satisfying balance of heat, umami, and freshness.
INGREDIENTS
100g Chicken Breast
1 oz Whole Wheat Ramen Noodles (dry)
1 cup Low-Sodium Chicken Broth
1 cup Bok Choy, chopped
1 medium Carrot, sliced
0.5 cup Red Bell Pepper, sliced
0.5 cup Mushrooms, sliced
1 tsp Sriracha Sauce
1 clove Garlic, minced
0.5 tsp Fresh Ginger, grated
1 tsp Sesame Oil
PREPARATION
Thinly slice the chicken breast and season lightly with salt and pepper if desired.
Heat a small amount of sesame oil in a saucepan over medium heat and sauté the minced garlic and grated ginger until fragrant.
Add the sliced chicken and cook until slightly browned and mostly cooked through.
Pour in the low-sodium chicken broth and bring to a simmer.
Add the whole wheat ramen noodles and let them cook according to package directions until tender.
Incorporate the bok choy, sliced carrot, red bell pepper, and mushrooms into the simmering broth, allowing them to soften slightly while retaining a bit of crunch.
Stir in the sriracha sauce for a spicy kick, adjusting the amount to your taste preference.
Once the noodles are fully cooked and the vegetables are tender yet crisp, remove from heat and drizzle with the remaining sesame oil.
Serve immediately, enjoying the warm, brothy, and flavorful bowl of spicy chicken ramen.