Garlic Ginger Ramen with Beef

Adding garlic and ginger to ramen is a game changer! This recipe has vegetables, lean protein, and lots of flavor!

Yield

6 Servings

Serving size

1

Rating

4.14 of 5 (7 ratings)

Food groups

• Grains: 1 ounces
• Protein Foods: 1 ounces
• Vegetables: 1/2 cups

Ingredients

• 1/2 pound lean ground beef (15% fat or less)
• 2 cups water
• 2 packages instant ramen-style noodles (3 ounces each, broken into small pieces)
• 1 package (16 ounces) frozen stir-fry vegetables (any type)
• 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)

Directions

1. Wash hands with soap and water.
2. In a large skillet over medium-high heat (350 °F in an electric skillet), brown the ground beef.
3. Drain fat from the skillet.
4. Drain fat from the skillet. (See Notes.) Add water and ONE seasoning packet to cooked beef and mix well.
5. Add vegetables, green onion, ginger, and garlic.
6. Bring to a boil over high heat.
7. Add ramen noodles, reduce heat to low, and simmer 3 to 5 minutes until vegetables are tender, stirring occasionally.

Nutrition per serving

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Source

Recipe by: Food Hero — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garlic-ginger-ramen-beef. Federal works are public domain in the United States.