Asian Beef and Noodles Recipe

4.5 52 66
Asian Beef and Noodles Recipe
Asian Beef and Noodles Recipe photo by Taste of Home
Publisher Photo

Asian Beef and Noodles Recipe

Read Reviews
4.5 52 66
Publisher Photo
This colorful, economical stir-fry dish takes only five ingredients—all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. Or try ground turkey instead of beef! —Laura Stenberg, Wyoming, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 packages (3 ounces each) Oriental ramen noodles, crumbled
  • 2-1/2 cups water
  • 2 cups frozen broccoli stir-fry vegetable blend
  • 1/4 teaspoon ground ginger
  • 2 tablespoons thinly sliced green onion

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.
In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.
Originally published as Asian Beef and Noodles in Simple & Delicious March/April 2006, p18

Nutritional Facts

1-1/2 cups: 377 calories, 15g fat (7g saturated fat), 56mg cholesterol, 624mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Popular Videos

  • 1 pound lean ground beef (90% lean)
  • 2 packages (3 ounces each) Oriental ramen noodles, crumbled
  • 2-1/2 cups water
  • 2 cups frozen broccoli stir-fry vegetable blend
  • 1/4 teaspoon ground ginger
  • 2 tablespoons thinly sliced green onion
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.
  2. In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.
Originally published as Asian Beef and Noodles in Simple & Delicious March/April 2006, p18

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Reviews forAsian Beef and Noodles

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KathyCooks1943 User ID: 8651526 286362
Reviewed Apr. 9, 2018

"Even using all beef stock and soy sauce didn't help this dish. Sorry, it looked like a winner but the flavor wasn't there."

MY REVIEW
polishirishmomma User ID: 2530247 285927
Reviewed Mar. 31, 2018

"Very bland. Also, cook the veggies separate since they don't cook as fast as the noodles do."

MY REVIEW
JGa2595176 User ID: 496732 283763
Reviewed Feb. 16, 2018

"Super quick dish that most kiddos will enjoy. I did find bland, but as other mentioned can add seasonings to taste. Great weeknight meal idea. Can adapt frozen veggies to suit taste."

MY REVIEW
Jilly22 User ID: 7537340 283218
Reviewed Feb. 4, 2018

"Good enough for a quick fix. It is very bland."

MY REVIEW
Ray User ID: 8272842 282362
Reviewed Jan. 20, 2018

"I used ground chuck, then drained the browned meat before adding the other ingredients. Even my picky wife liked it."

MY REVIEW
jeno0615 User ID: 3928095 277639
Reviewed Nov. 12, 2017

"Great easy recipe!! Only change I made was I used beef roast sliced very thin marinaded in Korean BBQ sauce and stir fried instead of ground meat. Very good everyone loved including my Korean Daughter-in-law."

MY REVIEW
ColleenaG User ID: 1190332 272171
Reviewed Aug. 24, 2017

"Our whole family loves this recipe. We refer to it lovingly as Asian Hamburger Helper meal :)"

MY REVIEW
katlaydee3 User ID: 3741999 267863
Reviewed Jun. 11, 2017

"Delicious! I loved this for dinner served with egg rolls on the side."

MY REVIEW
[email protected] User ID: 869510 264250
Reviewed Apr. 3, 2017

"I added a egg over easy at the end much like a traditional soup that is served I believe in Japan or China but I'm pretty sure it's Japan. It is so very good this way and when the yolk breaks just adds another depth of flavor you wouldn't think you could get fro package ramen in fact you don't even get a a hint that it is it's that yummy!!!"

MY REVIEW
SherriReinstatler User ID: 6508725 259525
Reviewed Jan. 11, 2017

"My husband and I love this dinner. I use a blend of frozen broccolli, carrots, cauliflower, snow peas and water chestnuts, as well as, low sodium soy sauce to make it even more "Asian". At the end, after adding the ground beef, I also add about a cup (or more) of thin sliced yellow onion wedges and that really made it especially good."

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