High Protein Ramen Noodle Bowl
Indulge in a nutritious and flavorful High Protein Ramen Noodle Bowl featuring tender ramen noodles, juicy boneless chicken thighs, and vibrant vegetables, all enveloped in a savory sauce that delivers an umami punch. This quick and easy recipe is perfect for busy weeknights or impressing guests at dinner parties. Customize it to suit your pantry needs, making it a versatile choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 4 oz ramen noodles
- 8 oz boneless chicken thighs (or tofu/shrimp)
- 1 cup broccoli florets (fresh or frozen)
- 1 medium carrot, shredded
- 2 green onions, chopped
- 2 tbsp low-sodium soy sauce
- 1 tsp sriracha (adjust to taste)
- 1 tbsp sesame oil
Instructions
- Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- In a skillet over medium-high heat, add sesame oil and cook the chicken thighs for 6-8 minutes until golden brown and fully cooked (165°F/75°C). Remove from heat.
- In the same skillet, stir-fry broccoli and carrot for about 3-4 minutes until tender-crisp.
- Whisk together soy sauce and sriracha in a small bowl. Pour over the chicken and veggies, stirring to combine for one minute.
- Add cooked ramen noodles to the skillet and toss everything together gently until heated through.
- Serve hot, topped with chopped green onions.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg
Keywords: - Customize your bowl by swapping proteins or adding toppings like soft-boiled eggs, seaweed, or kimchi for extra flavor.- Store leftovers in an airtight container in the fridge for up to three days.