10-Minute Chicken, Corn and Kimchi Ramen Noodles

Cono Sur wine pairing: Boasting fresh aromas, a well-balanced Gewurztraminer will compliment a hearty bowl of ramen.

  • Preparation Time2 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
4 cups low-sodium chicken broth
Three 3-ounce packages ramen noodles (flavour 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 spring onions
4 sheets toasted seaweed

Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large saucepan. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.

Meanwhile, slice the spring onions and tear the seaweed into bite-size pieces.

Divide the hot ramen among 4 shallow bowls and top each with spring onions and seaweed.

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