10-Minute Chicken, Corn, and Kimchi Ramen

Votes: 1

How to Make Chicken, Corn, and Kimchi Ramen in 10 Minutes

Time: 10 min.
Complexity: easily
Servings: 4

To make this Asian noodle dish, you'll need a large, straight-sided skillet large enough to hold four servings of ramen. All ingredients, except the topping, are combined immediately in the skillet, and after a few minutes, when the broth comes to a boil, your dinner is ready. These wheat noodles pair beautifully with spicy kimchi, corn kernels, grilled chicken pieces, and spinach, all in a warming broth. Ladle the ramen into deep bowls and serve garnished with green onions and seaweed chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups lightly salted chicken broth
3 packages of instant noodles (no seasoning packets needed)
150 g small spinach (about 4 cups)
2 cups leftover shredded grilled chicken
2 tbsp. kimchi
1.5 cups frozen corn
2 tablespoons lightly salted soy sauce
3 green onions
4 sheets of seaweed chips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, spinach, noodles, corn, kimchi, soy sauce, seaweed, green onions

Cooking the dish according to the recipe:

In a large skillet with straight sides, combine the chicken broth, 1 cup water, noodles, spinach, grilled chicken, kimchi, corn, and soy sauce. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; cook for 1 minute.
Meanwhile, slice the green onions and break the seaweed chips into bite-sized pieces.