High Protein Ramen Noodle Bowl
Savor a delicious High Protein Ramen Noodle Bowl, where rich, savory broth meets tender ramen noodles and fresh vegetables. This quick and easy recipe transforms simple ingredients into a nourishing meal, perfect for busy weeknights or leisurely weekends. Customize it with your choice of protein and seasonal veggies for an unforgettable dining experience that warms both body and soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Cooking
- Cuisine: Asian
Ingredients
Scale
- 4 oz ramen noodles
- 1 cup boneless, skinless chicken breast (cubed)
- 1 cup broccoli florets
- 1 medium carrot (sliced thinly)
- 2 green onions (sliced)
- 2 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients; chop the chicken into bite-sized pieces and slice the broccoli and carrots.
- Boil water in a pot; cook ramen noodles according to package instructions (approximately 3 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until golden brown (6-8 minutes).
- Stir in broccoli and carrots, sautéing for another 3 minutes until vegetables soften slightly.
- Pour in chicken broth and soy sauce; simmer for about 5 minutes to meld flavors.
- Add cooked noodles to the skillet; mix well until heated through. Adjust seasoning if desired.
- Serve hot, garnished with green onions.
Nutrition
- Serving Size: 1 bowl (approximately 495g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 70mg
Keywords: - For a vegetarian option, substitute chicken with tofu or tempeh. - Feel free to add other vegetables like spinach or bell peppers for extra nutrition. - Store leftovers in an airtight container for up to three days; reheat with a splash of water.