My younger daughter loves Asian food. She could eat it every day….sometimes she does!
One thing we always have on hand is ramen noodles.
She’s gotten really good at making her own ramen noodles. She adds the seasoning packet but also adds sesame oil, soy sauce, and onion powder.
She wanted something for lunch today, so I thought I’d mess around and make her a Chicken Ramen Bowl.
I had posted Ramen Bowls before, so I incorporated some of that recipe to make the chicken version.
Most of the points in this recipe come from the ramen noodles, it’s 13 points for the noodles.
To keep the recipe low in points I limited the amount of sesame oil. I only used 1 teaspoon of sesame oil, which was 1 point.
Click here to track the points on your WW app.
How to make Chicken Ramen Bowls:
I started by adding the sesame oil to a heated saucepan, then I added the minced garlic.
Let the garlic cook for 30 seconds before adding the chicken broth.
Stir in the soy sauce, ginger, rice wine vinegar, and sriracha.
If you don’t want it to be spicy, you can leave out the sriracha.
Bring the broth to a light boil and add in the chicken. Let the chicken cook for 10 minutes.
While the chicken is cooking, you can prepare the soft-boiled eggs.
Bring a small pot of water to a boil. Add the eggs and cover the pan.
Let the eggs cook for 6 minutes, then remove them from the boiling water and place them into a bowl of ice water. This will stop the cooking process.
I cut up 1 cup of carrots into matchsticks. I added them to a nonstick frying pan that was sprayed with olive oil and let them cook 3-5 minutes.
Once the chicken was done cooking I took it out of the saucepan, then added the ramen noodles. Let the noodles cook for 3 minutes.
While the noodles are cooking, you want to shred the chicken.
Assembling the bowls:
Split the ramen noodles into two bowls, then add the broth.
Put half of the chicken in each bowl, and half of the carrots in, and add one soft-boiled egg to each bowl.
You can top the bowls with green onions, cilantro, parsley, sesame seeds, or crushed red pepper flakes. Whatever your favorite toppings are!
Yield: 2 servings
Click here to track the points on your WW app.
- 8 oz. boneless, skinless chicken breast
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoon reduced-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 tablespoon sriracha
- 1 packet ramen noodles (discard the seasoning packet)
- 2 eggs
- 1 cup carrots, cut into matchsticks
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Add the sesame oil to a heated saucepan, then add the minced garlic. Let it cook for 30 seconds, then add the chicken broth.
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Stir in the soy sauce, ginger, rice wine vinegar, and sriracha. Bring the broth to a light boil, then add in the chicken. Cook the chicken for 10 minutes.
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Bring a small pot of water to a boil. Add the eggs, cover and cook for 6 minutes. Remove the eggs and place them in ice water to stop the cooking process.
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Spray a nonstick pan with olive oil and cook the carrots 3-5 minutes.
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Once the chicken is done cooking remove it from the pan. Add the ramen noodles to the pan and cook for 3 minutes.
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Shred the cooked chicken.
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Add half of the ramen noodles and broth to each bowl.
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Put half of the chicken in each bowl, half of the carrots in, and add one soft-boiled egg to each bowl.
Here are some more WW friendly recipes:
Garlic Noodles (P.F. Chang’s Copycat Recipe)
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
