Skillet Ramen and Veggies
Ham, bacon, and shrimp all join the party for this unique ramen noodle recipe.This ramen skillet has way more veggies than a traditional ramen packet meal, too.
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Skillet Ramen and Veggies
Directions
- In a large skillet cook bacon over medium heat until browned and crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon.
- Add shallot and garlic to drippings in skillet; cook and stir over medium-high heat 30 seconds. Add shrimp; cook and stir about 2 minutes or until opaque. Remove shrimp from skillet. Add squash to skillet; cook and stir 2 minutes. Add squash, broken noodles, water, ham, peas, and half of the seasoning packet (discard remaining seasoning or save for another use). Bring to boiling. Cook and stir about 3 minutes or until noodles are tender and most of the liquid is absorbed. Stir in 1/2 cup of the Parmesan and the milk until combined. Stir in shrimp and heat.Top with crumbled bacon and the remaining Parmesan.
Nutrition Facts (Skillet Ramen and Veggies)
- Per serving:
- 560 kcal ,
- 29 g fat
- (12 g sat. fat ,
- 3 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 125 mg chol. ,
- 1656 mg sodium ,
- 38 g carb. ,
- 4 g fiber ,
- 6 g sugar ,
- 36 g pro.
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Reviews (1)
Leigh Bishop
1001 Days Ago
Any suggestions on subs for shrimp?