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!
cups low-sodium chicken broth
packages ramen noodles (flavor packets discarded)
package baby spinach (about 4 cups)
cups leftover shredded rotisserie chicken
cups frozen corn kernels
tbsp low-sodium soy sauce
sheets toasted seaweed snack
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.
Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.