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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this in Women's Day, and since I am always looking for more recipes to use Ramen noodles, I copied this down. Looks easy and good. You could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots. Ingredients:
8 ounces lean ground beef |
1/4 cup dry breadcrumbs |
1 large egg white |
1 tablespoon minced fresh ginger |
1/2 tablespoon light soy sauce |
2 teaspoons minced garlic |
8 ounces fresh broccoli florets |
8 ounces baby carrots, cut in half diagonally |
2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt) |
6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 c) |
2 teaspoons dark oriental sesame oil |
sliced scallion (for garnish) |
Directions:
1. Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
2. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
3. Add carrots, cover and cook 4 to 5 minutes until almost tender.
4. Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
5. Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
6. Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
7. Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.
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