Asian beef and noodle toss

Yield: 2 Servings

Measure Ingredient
1 pounds Ground beef
2 packs (3-oz) Oriental flavor instant Ramen noodles
2 cups Water
2 cups Oriental vegetable mixture; frozen
⅛ teaspoon Ground ginger
2 tablespoons Green onion; thin, or chives

In large, nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into crumbles. Remove with slotted spoon to plate lined with paper towels; pour off drippings.

Put beef onto plate and season it with one seasoning packet from noodles; set aside.

In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger, and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.

Return beef to skillet; heat through. Stir in green onion before serving.

Mitch's notes: Quick, easy, and good. The original recipe called for 1 cup vegetables. I used two, and you could use more. I used ¾ pounds of ground beef. That was plenty and could be cut more if you're trying to avoid meat.

Chicken or pork should work just fine for this also. Original recipe called for ¾ inch "crumbles" of meat. I think that's too large. I think I'll use just a little more ginger next time, but this was just fine with the seasoning packets. I added the chives option, since I had those and had no green onions. Works just fine. Original recipe says this serves four. No it doesn't.

Recipe by: Mitch's adaptation from Nat. Cattlemen's Beef Assoc.

Posted to TNT Recipes Digest, Vol 01, Nr 942 by MJSpence <MJSpence@...> on Jan 15, 1998

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