Low Fat Spicy Chicken Ramen

Satisfy your craving for comfort food with this Low Fat Spicy Chicken Ramen—a lighter twist on a classic! Bursting with bold flavors, this quick and easy recipe features tender shredded chicken simmered in a fragrant broth infused with garlic, ginger, low-sodium soy sauce, and a fiery kick of sriracha. Whole wheat or low-fat ramen noodles are nestled alongside vibrant baby spinach and crunchy julienned carrots, creating a nutritious yet indulgent dish. With a prep time of just 15 minutes, this wholesome ramen is topped with fresh green onions, a drizzle of sesame oil, and optional soft-boiled eggs for extra decadence. Perfect for a cozy weeknight dinner or a meal-prepped lunch, this spicy, low-fat ramen is guaranteed to warm you up while staying mindful of your health goals.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Meanwhile, cook the ramen noodles according to the package instructions, ensuring they are al dente. Drain and set aside.

Step 4

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.

Step 5

Reduce the heat to low, and stir in the shredded chicken. Let it warm through for 1-2 minutes.

Step 6

Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth with chicken and vegetables over the noodles.

Step 7

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.

Step 8

Serve the spicy chicken ramen immediately while hot and enjoy!

Nutrition Facts

Serving size	(1792.2g)

Amount per serving	% Daily Value*
Calories	1199.9

Total Fat 38.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 542.2mg	0%
Sodium 2909.1mg	0%
Total Carbohydrate 110.1g	0%
Dietary Fiber 17.4g	0%
Total Sugars 13.0g
Protein 107.1g	0%

Vitamin D 98IU	0%
Calcium 347.7mg	0%
Iron 15.3mg	0%
Potassium 1251.5mg	0%

*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.

Source of Calories

Fat: 28.5%

Protein: 35.3%

Carbs: 36.3%