Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
10-Minute Chicken, Corn and Kimchi Ramen
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- Level: Easy
- Total: 10 min
- Prep: 2 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 572
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 53 mg
- Sodium
- 1781 mg
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!
- Level: Easy
- Total: 10 min
- Prep: 2 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 572
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 53 mg
- Sodium
- 1781 mg
Ingredients
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.
