Food Factor: Asian Beef and Noodles

October 7, 2019


I’m always looking for recipes that cook up fast and reheat well. This Asian Beef and Noodles recipe gives me a delicious dinner and fabulous leftovers for my lunch.


I also like that this recipe can be a big bargain. I look for frozen veggies and ground meat on sale. And ramen-style noodles are cheap!


Be sure you don’t use both packets of seasoning when cooking this dish. That would be sodium overload!


Crew review: everyone loved this recipe, though everyone agreed we would use a full pound of ground meat if we made it at home.


Asian Beef and Noodles

1⁄2 pound lean ground beef (15% fat)

2 cups water

2 packages instant ramen-style noodles, broken into small pieces (use only one seasoning packet)

16 ounces frozen Asian-style vegetables, or any other frozen vegetables

2 green onions, thinly sliced

1 tablespoon fresh ginger or 1/4 teaspoon ground ginger

2 cloves garlic, minced, or 1/2 teaspoon garlic powder


In a large skillet over medium-high heat (350 degrees F in an electric skillet), brown ground beef and cook until no longer pink. Drain fat.


Add 2 cups of water and one seasoning packet to cooked beef and mix well.


Add frozen vegetables, green onion, ginger, and garlic and bring to a boil over high heat.


Add ramen noodles, reduce heat to low, and simmer 3-5 minutes until vegetables are tender, stirring occasionally.


Refrigerate leftovers within 2 hours.


Thanks to our friends at Oregon State University Extension for sharing this printable recipe!

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