Chicken Ramen Bowl

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Chicken Ramen Bowl


  • 16 oz chicken breast
  • 1 cup cabbage, sliced
  • 2 green onions, chopped
  • 4 cups chicken or vegetable broth
  • 1 package Miracle Noodle® Angel Hair pasta*
  • 2 soft boiled egg whites
  • Frank’s RedHot® Sauce (to taste)



  1. Add whole eggs to a medium size saucepan and cover with enough water to cover eggs by 1 inch (you will only be using egg whites once cooked).
  2. Bring to a boil, then remove from heat. Cover saucepan and let sit for approximately 7 minutes.
  3. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside.
  4. In a medium saucepan, add broth and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked.
  5. Remove and allow to cool, then shred. Return shredded chicken to broth.
  6. Add Miracle Noodle® Angel Hair pasta to pot with broth and shredded chicken.
  7. Cook noodles according to time indicated on package, adding additional broth or water as necessary.
  8. Peel and halve eggs. Discard egg yolks.
  9. Remove soup from heat. Add cabbage and serve immediately, topping with egg whites, green onions and hot sauce (to taste).


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