Chicken Veggie Ramen Bowl: A Healthier Twist on the Classic Comfort Dish
Craving the comfort of a warm bowl of ramen without the guilt?
Dive into our vibrant Chicken Veggie Ramen Bowl
Creative Cooking for the Health-Conscious Gourmet
Low-Calorie | Low-Cholesterol | High-Protein
A Health Conscious Ramen Recipe
(with Chicken and Vegetables)
Instant ramen noodles make a meal that is quick, cheap, and easy but not the most nutritious. When made following the package directions, a bowl of ramen provides no vegetables, little protein, and lots of sodium.
This recipe offers an alternative that is easy and boosts the nutritional value with more vegetables and protein. When made with low sodium broth, the sodium is cut by half.
Ingredients:
1 package chicken flavor instant ramen noodles
1 egg
2 cups frozen stir fry vegetables
4 ounces cooked chicken breast or rotisserie chicken
Optional:
Broth Alternative: 2 cups low sodium chicken broth, ¼ tsp garlic powder, ¼ tsp ginger powder, ¼ cup chopped onion, 1 tsp low sodium soy sauce
Garnish such as spinach, scallions, edamame
Sriracha sauce
Directions:
Hard boil the egg in the shell for 9 minutes, cool.
Cook frozen vegetables in microwave for 2-3 minutes until cooked but crunchy. You can also use any combination of fresh vegetables such as broccoli, snow peas, carrots, onions, and mushrooms – cook these until al dente
Warm and slice chicken
Choose your broth and noodles: Either cook the noodles and seasoning packet according to package directions. OR for a lower sodium version, sauté chopped onion for 5 minutes, then add the low-sodium broth, soy sauce, garlic powder, and ginger powder. Bring to a boil, add noodles, and cook for 3 minutes.
Divide noodles and broth into 2 portions
Top each portion with ½ the cooked vegetables and sliced chicken
Cut hard boiled egg in half and add to each
Garnish with spinach, edamame, and/or scallions
Flavor as desired with Sriracha sauce.
NOTES: Appropriate for low calorie, low cholesterol, high protein diet regimen.
Nutritional Information:
Serves 2
Calories 360, Total Fat 7g, Saturated Fat 5.0g, Cholesterol 170mg, Total Carbohydrate 40g, Dietary fiber 5.5g, Protein 32g, Potassium 570 mg
Sodium, when made with flavor packet, 700mg; when made with low-sodium broth, 300mg
Chef and Author: Mary B Grosvenor, MS,RD and Lori A Smolin,PhD
Medically Reviewed by FibonacciMD editors.
More about RAMEN
Check out this great article "Ramen: Microgreens or Microwave?" and dive into the steaming bowl of history and nutrition as we unravel the story behind ramen, exploring its culinary evolution and delving into potential nutritional benefits that make this iconic dish a fusion of culture, art, and well-being.