Prep Time
8 min
Cook Time
2 min
Yields
4 servings
We use a large skillet to cook everything at once for this speedy noodle dish. In this chicken, corn and kimchi ramen, garnishes go right into the skillet, and once the broth has come to a boil, it’s done!
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ingredients
4
cups low-sodium chicken broth
3 3-oz
packages ramen noodles (flavor packets discarded)
1 5-oz
package baby spinach (about 4 cups)
2
cups leftover shredded rotisserie chicken
2
cups kimchi
1 ½
cups frozen corn kernels
2
tbsp low-sodium soy sauce
3
scallions
4
sheets toasted seaweed snack
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directions
Step 1
Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
Step 2
Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
Step 3
Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.