Description
This Chicken and Veggie Rainbow Ramen is a colorful and flavorful twist on traditional ramen noodles. Packed with fresh vegetables, tender chicken, and a savory broth, this Asian-inspired dish is a wholesome and satisfying meal that the whole family will love.
Ingredients
Scale
Ramen Noodles:
- 2 packs ramen noodles (discard seasoning packets)
Chicken and Veggies:
- 2 cups cooked chicken breast, sliced or shredded
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 large carrot, julienned
- 1 cup snap peas, trimmed
- 2 green onions, sliced
Broth and Seasonings:
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional)
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Garnish:
- Sesame seeds for garnish (optional)
- Lime wedges for serving
Instructions
- Prepare the Broth: In a large pot over medium heat, add chicken broth, soy sauce, miso paste if using, sesame oil, grated ginger, and minced garlic. Simmer for 5 minutes.
- Cook the Noodles: Add the ramen noodles and cook according to package instructions until tender.
- Add Ingredients: Stir in the cooked chicken, bell peppers, cabbage, carrots, and snap peas. Simmer for 2-3 minutes until vegetables are tender but colorful and crisp.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Divide ramen into bowls, top with green onions and sesame seeds. Serve with lime wedges.
Notes
- Add a soft-boiled egg for extra protein.
- Swap chicken for tofu to make it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
