Ramen with Beef and Vegetables

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and omitted the salt.
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Servings: 4

1/2 pound ground beef
3-4 green onions, sliced
1 cup chopped vegetables (spinach, zucchini, mushrooms, peas, or any other veggies you like)
2 – 3 oz packages ramen noodles
soy sauce

  1. Saute beef in a hot skillet until browned. Drain fat.
  2. Add onions and veggies. Cook for 2 minutes.
  3. Prepare ramen according to package instructions, but DO NOT add seasoning packet. Drain.
  4. Add beef and veggies. Cook until all liquid evaporates.
  5. Serve with soy sauce.
  • NOTES

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