Quick, easy and spicy! Put your left over chicken to great use.
2 pkgs ramen noodle or other japanese style noodles
3 cups chicken broth **
2 cups chopped chicken (great use for leftovers) **
1 cup julienned carrots
1 cup spinach
3 Tbsp rice wine vinegar
1-2 teaspoon chili oil (depending on desired spice level) **
** - see notes
No nutrition information available
Bring chicken broth and rice wine vinegar to a boil and add ramen noodles. Cook for 3-5 minutes or until al dente. Reduce heat. Add your left over chicken and the carrots. Cook for another 3 minutes to soften carrots. Add chili oil and spinach.
** Chili oil can be substituted with a chili sauce or paste
** Rotisserie Chicken is also a perfect for this
** Add ½ teaspoon - 1 teaspoon chicken bouillion or ramen seasoning packet for extra flavor