10-MINUTE CHICKEN, CORN AND KIMCHI RAMEN

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10-Minute Chicken, Corn and Kimchi Ramen image

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!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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