“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • Meatballs
  • 8 ounces lean ground beef
  • 14 cup dry breadcrumbs
  • 1 large egg white
  • 1 tablespoon minced fresh ginger
  • 12 tablespoon light soy sauce
  • 2 teaspoons minced garlic
  • Soup
  • 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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