Spring chicken and pea sprout ramen

Name: Spring chicken and pea sprout ramen
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 skinless, boneless chicken breasts; 1/4 cup rice vinegar; 2 tbsp low-sodium soy sauce; 2 tbsp sesame oil; 1 tbsp sriracha; 1 tbsp granulated sugar; 1/4 tsp salt; 3 85-g pkgs ramen noodles; 2 cups frozen edamame, thawed and shelled; 4 cups pea sprouts; 2 green onions, sliced

Total Time25 mins
Makes4 servings

Photo, Roberto Caruso.

Ingredients

2 skinless, boneless chicken breasts
1/4 cup rice vinegar
2 tbsp low-sodium soy sauce
2 tbsp sesame oil
1 tbsp sriracha
1 tbsp granulated sugar
1/4 tsp salt
3 85-g pkgs ramen noodles
2 cups frozen edamame, thawed and shelled
4 cups pea sprouts
2 green onions, sliced

Instructions

PLACE chicken breasts on a cutting board. Cover with a large piece of wax paper. Using a rolling pin or mallet, pound thickest part until chicken has an even thickness. Transfer to a pie plate.
WHISK rice vinegar with soy sauce, sesame oil, sriracha, sugar and salt in a small bowl. Pour 1⁄4 cup sauce over chicken, coating evenly. Reserve remaining sauce for noodles.
HEAT a medium non-stick pan over medium. Add chicken and cook until springy when pressed, 6 to 8 min per side. Transfer to a cutting board. Let stand for 5 min, then slice into bite-sized pieces.
COOK ramen noodles, following package directions but omitting seasoning packet, until tender, 3 to 4 min. Drain and rinse under cold running water. Drain well and return to pot. Stir in reserved sauce, edamame, pea sprouts, green onions and chicken.

Nutrition (per serving)

Calories 774, Protein 48g, Carbohydrates 86g, Fat 31g, Fibre 11g, Sodium 940mg.
Excellent source of Vitamin B6.