Kimchi Ramen Noodles
A spicy, quick noodle soup with bold kimchi flavor, chewy ramen noodles, and juicy chicken. This is a weeknight staple when you want something hot, fast, and full of personality.
Ingredients
- 12 ounces fresh ramen noodles or 2 packs instant ramen noodles (discard seasoning packets) or 8 ounces dried ramen noodles or
- 1 tablespoon oil
- 2 pieces garlic cloves minced
- 1 cup kimchi chopped
- 3 cups chicken broth
- 1 tablespoon gochujang (or to taste)
- 1 tablespoon soy sauce
- 1 1/2 cups chicken cooked, shredded
- 2 pieces green onions chopped
Instructions
- If you’re using dried or fresh ramen noodles, as opposed to instant, cook them according to the package instructions.
- Heat the oil in a medium pot. Add the garlic and chopped kimchi and cook, stirring, for a couple of minutes until everything is fragrant.
- Pour in the chicken broth. Stir in the gochujang and soy sauce. Bring it all to a simmer.
- Stir in the shredded chicken. Let it simmer a few minutes until the chicken is heated through.
- Add the instant ramen noodles, if using, directly to the pot. Cook until just tender, following the package timing. Or, if using dried or fresh noodles, add the cooked noodles to the pot and just simmer long enough to heat them through.
- Ladle the noodles and broth into bowls. Top with chopped green onions and any extras you like.
Notes
- You can substitute tofu for chicken to make it vegetarian.
- Add a soft-boiled egg, sesame oil, or toasted sesame seeds if you want to dress it up.
- Store leftovers in the fridge for up to 2 days, but keep the noodles and broth separate so they don’t turn mushy.
Nutrition
Calories: 1115kcalCarbohydrates: 57gProtein: 11gFat: 94gSaturated Fat: 30gPolyunsaturated Fat: 19gMonounsaturated Fat: 41gTrans Fat: 0.02gCholesterol: 69mgSodium: 2781mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 53IUVitamin C: 1mgCalcium: 44mgIron: 4mg
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