Low Fat Spicy Chicken Ramen
Dive into a comforting bowl of Low Fat Spicy Chicken Ramen, a flavor-packed yet guilt-free twist on the classic comfort food. This recipe combines tender shredded chicken, whole wheat or low-fat ramen noodles, and a rich, aromatic broth infused with fresh ginger, garlic, soy sauce, and a spicy kick of sriracha. Vibrant veggies like baby spinach and julienned carrots add a fresh touch, while garnishes of green onions, sesame oil, and toasted sesame seeds bring layers of savory depth. Perfectly balanced with just the right amount of heat, this quick and wholesome ramen is ready in under 40 minutes, making it ideal for a cozy, healthy weeknight dinner. Optional soft-boiled eggs make for a beautiful, protein-packed topping that elevates every flavorful bite!
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Recipe Information
Ingredients
- 1 piece (about 200g) Boneless, skinless chicken breast
- 4 cups Low-sodium chicken broth
- 1 tablespoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 2 tablespoons Low-sodium soy sauce
- 1.5 tablespoons Sriracha or chili garlic sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Hoisin sauce
- 2 blocks (about 3 oz each) Whole wheat or low-fat ramen noodles
- 2 cups (packed) Baby spinach
- 1 medium (julienned) Carrot
- 2 stalks (thinly sliced) Green onions
- 1 teaspoon Sesame oil
- 1 teaspoon Toasted sesame seeds
- 2 pieces Soft-boiled eggs (optional)
Instructions
Begin by preparing the chicken: In a medium-sized pot, bring 4 cups of low-sodium chicken broth to a gentle boil. Add the chicken breast and let it simmer for 10-12 minutes, or until cooked through. Remove the chicken, shred it with two forks, and set aside.
In the same pot, add grated ginger, minced garlic, soy sauce, sriracha, rice vinegar, and hoisin sauce to the chicken broth. Stir well to combine and let the broth simmer over medium heat for 5 minutes.
Meanwhile, cook the ramen noodles according to the package instructions, ensuring they are al dente. Drain and set aside.
Add the julienned carrots and baby spinach to the simmering broth. Cook for 2-3 minutes, or until the vegetables are slightly tender but still crisp.
Reduce the heat to low, and stir in the shredded chicken. Let it warm through for 1-2 minutes.
Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth with chicken and vegetables over the noodles.
Garnish each bowl with thinly sliced green onions, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. If desired, slice the soft-boiled eggs in half and place them on top of the ramen.
Serve the spicy chicken ramen immediately while hot and enjoy!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 13.0 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 348 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1252 mg | 27% | |
*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.
