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 |
Ingredients
- 4 cups low-sodium chicken broth
- Three 3-ounce packages instant 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 562 |
| 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 | 1784 mg |
Reviews
Family loved this, and it was SUPER EASY!! Left Kimchi on the side for my family to add according to their taste preferences. Also used sliced mushrooms instead of corn. Would be good with brean sprouts, shredded carrot, radish kimchi, tofu….. lots of options.
Quite a step up from the ramen I used to make for family dinners when the kids were small! This is very good, husband had seconds.
This was a hit with my family. I used part chicken broth and part ramen broth. Then, Added some siracha when served at the table 🙂
Delicious! Will definitely make again. My only complaint was that it was very salty – my fault, I didn’t have any low sodium stock on hand.
Husband loved it and oh wow so easy!! Need more of these recipes.
This was pretty good. i didn’t use spinach and corn as i didnt have them but used all the spices etc. I added more chicken and edamame to counter the things i left out
I will definately make this again.
I will definately make this again.
I made this recipe per original with exception to the “sheet” of something. I didn’t know what that was, but didn’t care. It was a keeper recipe. The kimchi is definitely the key ingredient for me. Fortunately, I have a Korean restaurant with take out that sells 32 oz kimchi for $7.00 and it is awesome. I have tried to make my own kimchi, but buying it at $3.50 / pound is definitely the way to go. I had leftover spinach from the first trial, but no more chicken. I substituted cubed ham, which I had bought in the “ends” dept at my local deli. Same quality of “meat”, but not “slice-able” for the deli counter. A cost savings. Chicken or ham won’t make a difference in this recipe. It is the spinach, noodles and kimchi that are key…as well as a good broth.
Oh, come now… this is clearly a cheat, using rotisserie chicken. (Should have seen that from the start; there’s no way to cook chicken in 10 minutes.)
That said, it’s probably delicious, and next time I get a jar of kimchi (my nearest Korean grocery is 40 miles away) I’ll try it.
Awesome!
I love your recipes, but it would be even nicer if they could easily be adjusted by changing the number of servings.