Low Fat Chicken Ramen Noodles
Warm, nourishing, and delightfully wholesome, this Low Fat Chicken Ramen Noodles recipe is a healthier twist on a beloved comfort food classic. Packed with tender slices of chicken breast, vibrant bok choy, earthy shiitake mushrooms, and julienned carrots, this dish offers a medley of flavors and textures in every bite. The flavorful broth, infused with fresh ginger, garlic, and low-sodium soy sauce, keeps things light yet satisfying, while whole wheat ramen noodles add a dose of heartiness. Quick to prepare in under 40 minutes and perfect for weeknight dinners, these chicken ramen noodles are ideal for those seeking a low-fat, high-flavor meal. Garnished with scallions, sesame seeds, and fresh cilantro, this dish combines fragrant, nutritious ingredients into a bowl of pure comfort.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon rice vinegar
- 2 packs ramen noodles (preferably whole wheat)
- 2 cups bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 1 cup carrots, julienned
- 2 stalks scallions (green onions), chopped
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Begin by slicing the chicken breast into thin strips. This will ensure it cooks evenly and quickly.
In a large pot, combine the chicken broth, grated ginger, minced garlic, soy sauce, and rice vinegar. Bring this mixture to a gentle simmer over medium heat.
Add the sliced chicken, ensuring the pieces are submerged in the broth. Let them cook for about 10 minutes or until the chicken is fully cooked through.
Remove the chicken from the pot using a slotted spoon and set it aside on a plate.
Bring the broth back to a simmer and add the ramen noodles. Let them cook according to the package instructions, usually 3 to 4 minutes, until they are just tender.
Add the bok choy, shiitake mushrooms, and carrots to the pot, and cook for another 3 to 4 minutes, allowing the vegetables to soften slightly.
Return the cooked chicken to the pot, heating it through for about 2 minutes.
Stir in the toasted sesame oil just before serving for a burst of flavor.
Divide the ramen noodles, vegetables, and chicken evenly into serving bowls. Pour over the broth so everything is well-covered.
Garnish each bowl with chopped scallions, a sprinkle of sesame seeds, and fresh cilantro if using.
Serve hot and enjoy this comforting low-fat chicken ramen noodles.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 24.4 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 597 mg | 46% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3381 mg | 72% | |
*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.
