Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

A vibrant bowl of ramen combining tender chicken, perfectly cooked egg, and crisp, fresh vegetables, all bathed in a lightly spicy, aromatic broth with a hit of sriracha. Enjoy a comforting and balanced meal that brings excitement and warmth to your dining experience.

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NUTRITION

414kcal
Protein
37.8g
Fat
14.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 oz Dry Ramen Noodles (28g)

1 cup Low Sodium Chicken Broth (240g)

1 Large Boiled Egg (50g)

1 cup Bok Choy (50g)

1 Small Carrot (50g)

1 Tbsp Sriracha Sauce (15g)

1 Clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 Green Onion (15g)

1 tsp Sesame Oil (5g)

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PREPARATION

  • 1

    Thinly slice the chicken breast into strips and marinate lightly with a pinch of salt and a splash of sesame oil if desired.

  • 2

    In a medium saucepan, bring the low sodium chicken broth to a simmer along with minced garlic and grated ginger for added aromatics.

  • 3

    Add the chicken strips to the simmering broth and let cook for about 5-7 minutes until the chicken is cooked through.

  • 4

    In a separate pot, cook the dry ramen noodles according to package directions until al dente, then drain.

  • 5

    While the noodles cook, blanch bok choy and sliced carrot in boiling water for 2 minutes, then drain.

  • 6

    Peel and slice the boiled egg in half.

  • 7

    Combine the cooked noodles, vegetables, and chicken with the broth. Stir in the sriracha sauce and drizzle with a small amount of sesame oil.

  • 8

    Garnish with sliced green onion and the boiled egg halves.

  • 9

    Serve hot and enjoy your spicy, flavorful ramen with fresh vegetables.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

A vibrant bowl of ramen combining tender chicken, perfectly cooked egg, and crisp, fresh vegetables, all bathed in a lightly spicy, aromatic broth with a hit of sriracha. Enjoy a comforting and balanced meal that brings excitement and warmth to your dining experience.

NUTRITION

414kcal
Protein
37.8g
Fat
14.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 oz Dry Ramen Noodles (28g)

1 cup Low Sodium Chicken Broth (240g)

1 Large Boiled Egg (50g)

1 cup Bok Choy (50g)

1 Small Carrot (50g)

1 Tbsp Sriracha Sauce (15g)

1 Clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 Green Onion (15g)

1 tsp Sesame Oil (5g)

PREPARATION

  • 1

    Thinly slice the chicken breast into strips and marinate lightly with a pinch of salt and a splash of sesame oil if desired.

  • 2

    In a medium saucepan, bring the low sodium chicken broth to a simmer along with minced garlic and grated ginger for added aromatics.

  • 3

    Add the chicken strips to the simmering broth and let cook for about 5-7 minutes until the chicken is cooked through.

  • 4

    In a separate pot, cook the dry ramen noodles according to package directions until al dente, then drain.

  • 5

    While the noodles cook, blanch bok choy and sliced carrot in boiling water for 2 minutes, then drain.

  • 6

    Peel and slice the boiled egg in half.

  • 7

    Combine the cooked noodles, vegetables, and chicken with the broth. Stir in the sriracha sauce and drizzle with a small amount of sesame oil.

  • 8

    Garnish with sliced green onion and the boiled egg halves.

  • 9

    Serve hot and enjoy your spicy, flavorful ramen with fresh vegetables.