Heart-Healthy Chicken Ramen Noodles
Warm your soul and nourish your body with this *Heart-Healthy Chicken Ramen Noodles* recipe—a lighter, nutrient-packed twist on the classic comfort dish. This recipe combines tender slices of lean chicken breast, earthy shiitake mushrooms, and vibrant veggies like baby bok choy, carrots, and fresh spinach in a flavorful low-sodium chicken broth infused with garlic and ginger. Whole wheat ramen noodles add a wholesome touch, while a hint of sesame oil and a splash of low-sodium soy sauce round out the savory profile. Ready in just 40 minutes, this heart-healthy ramen is a perfect balance of rich, umami flavors and clean, nutritious ingredients. Serve it hot, garnished with fresh cilantro and a squeeze of lemon for a bright finish. Perfect for weeknight dinners or a cozy bowl on a cold day, this recipe prioritizes flavor without compromising your health.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 6 cups low-sodium chicken broth
- 8 ounces whole wheat ramen noodles
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, julienned
- 2 cups baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 3 pieces scallions, sliced
- 2 cups fresh spinach
- 0.25 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 piece lemon, sliced for garnish
Instructions
Cut the chicken breast into thin slices.
In a large pot, bring the low-sodium chicken broth to a boil.
Add the garlic and ginger to the broth and reduce the heat to maintain a simmer.
Add the chicken slices to the broth and cook for about 5-7 minutes, until the chicken is cooked through.
Remove the chicken with a slotted spoon and set aside.
Add the carrots, bok choy, and mushrooms to the broth and simmer for 5 minutes.
In a separate pot, cook the whole wheat ramen noodles according to the package instructions, then drain and set aside.
Stir the low-sodium soy sauce and sesame oil into the broth with vegetables.
Add the cooked noodles, chicken, scallions, spinach, and black pepper to the broth, and simmer for an additional 3-4 minutes until everything is well heated.
Serve the ramen in bowls, garnished with fresh cilantro and lemon slices.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 23.6 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 543 mg | 42% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2804 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
