YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Greens
Enjoy a vibrant bowl of spicy sriracha chicken ramen bursting with fresh greens and bold flavors. Tender chicken, a perfectly poached egg, and chewy noodles meld with crisp spinach, bok choy, and scallions into a satisfying dish that's as nourishing as it is flavorful.
INGREDIENTS
3 ounces Chicken Breast
1 large Egg
50 grams Dried Ramen Noodles
1 cup Fresh Spinach
1/2 cup Bok Choy
1/4 cup Scallions
1 tablespoon Sriracha Sauce
1 cup Low-Sodium Chicken Broth
PREPARATION
Thinly slice the chicken breast and season lightly with salt and pepper.
In a small saucepan, bring the low-sodium chicken broth to a simmer.
Meanwhile, in a separate pan, sear the chicken slices over medium-high heat until cooked through, about 3-4 minutes per side.
Add the dried ramen noodles to the simmering broth and cook according to package instructions, typically around 3-4 minutes.
In the last minute of cooking, add the fresh spinach, bok choy, and scallions to the broth, allowing them to wilt slightly.
Poach the egg in gently simmering water for about 3 minutes, or until the white is set but the yolk remains runny.
Assemble the bowl by placing the cooked noodles and vegetables, top with the seared chicken slices, and gently place the poached egg on top.
Drizzle the sriracha sauce over the bowl and serve immediately.