10-Minute Chicken, Corn and Kimchi Ramen

We use a large skillet to cook everything at once for this speedy noodle dish. All but the garnishes go right into the skillet, and in the[ short time it takes for the broth to come to a boil, it's done!]

Total Time:
10 min
Prep:
2 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups low-sodium chicken broth
  • Three 3-ounce packages ramen noodles (flavor packets discarded)
  • One 5-ounce package baby spinach (about 4 cups)
  • 2 cups leftover shredded rotisserie chicken
  • 2 cups kimchi
  • 1 1/2 cups frozen corn kernels
  • 2 tablespoons low-sodium soy sauce
  • 3 scallions
  • 4 sheets toasted seaweed snack
Directions
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Quick-Fix Meals