Ingredients
Scale
- 2 packs ramen noodles
- 1 pound chicken breast, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 can coconut milk
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 cup spinach
- 2 green onions, sliced
Instructions
- Heat vegetable oil in a pan over medium heat.
- Add sliced chicken and cook until browned.
- Add garlic and ginger, stir-frying until fragrant.
- Pour in soy sauce and sriracha, mixing well.
- Stir in coconut milk and chicken broth; bring to a simmer.
- Cook ramen noodles according to package instructions, then add to the broth.
- Add spinach and green onions; cook for an additional 2-3 minutes.
- Serve hot, garnished with extra green onions if desired.
Notes
- Adjust the spiciness by adding more or less sriracha.
- For a vegetarian version, substitute chicken with tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg