Evening Edge
What’s For Dinner?
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Asian Beef and Noodles
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Cuisine: Asian
Only one pan to clean and a recipe that contains a complete meal. Pam Gates of Duluth heats a loaf of Italian bread, and dinner is served. "Quick and easy is my motto, " she says. We took a few more minutes and made a salad of shredded napa cabbage dressed with bottled red pepper vinaigrette. For dessert we bought jarred grapefruit sections and served them in small glass bowls. Drizzle a little honey over the grapefruit or sprinkle with brown sugar.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 pound ground beef
2 (3-ounce) packages Oriental-flavor instant ramen noodles
2 cups water
1 (16-ounce) package frozen vegetable mixture
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onions
Instructions:
In a large heavy skillet, brown ground beef and drain. Season beef with one seasoning packet from noodles and set aside.
In the same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil. Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet and stir in green onion. Serve in large bowls or plates with deep wells.
In the same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil. Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet and stir in green onion. Serve in large bowls or plates with deep wells.
Nutrition:
Per serving: 456 calories (percent of calories from fat, 37), 29 grams protein, 43 grams carbohydrates, 6 grams fiber, 9 grams fat, 75 milligrams cholesterol, 946 milligrams sodium.
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