Title: Asian beef and noodle toss
 Categories: Asian, Beef
      Yield: 2 Servings
 
      1 lb Ground beef
      2 pk (3-oz) Oriental flavor
           -instant Ramen noodles
      2 c  Water
      2 c  Oriental vegetable mixture;
           -frozen
    1/8 ts Ground ginger
      2 tb 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 3/4
  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 3/4 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