Instructions: 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.

Mitchs 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 youre 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 thats too large. I think Ill 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 doesnt.

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