Ingredients
Scale
- 200g ramen noodles
- 2 boneless chicken breasts, sliced
- 2 eggs, soft boiled
- 1 cup spinach
- 2 tablespoons chili paste
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions for garnish
- Chili flakes for heat
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a pot, heat sesame oil and sauté chicken until cooked through.
- Add chili paste, soy sauce, and coconut milk; simmer for 5 minutes.
- Stir in cooked noodles and spinach, cook until spinach wilts.
- Serve hot, topped with halved soft boiled eggs, green onions, and chili flakes.
Notes
- Adjust spice level by adding more or less chili paste.
- Use full-fat coconut milk for creamier broth.
- Can substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if using GF noodles)
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg