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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4.0 by 9 people

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  • Makes: 4 servings
  • Serving Size: 1 2/3 cups each
  • Makes: about 6 1/2 cups
  • Start to Finish: 40 mins

Skillet Ramen and Veggies

Directions

  1. In a large skillet cook bacon over medium heat until browned and crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon.
  2. 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.
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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)

9 Ratings
1061 Days Ago
Any suggestions on subs for shrimp?

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