2 cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with one seasoning packet from noodles. Pour off drippings.
Place noodles in skillet. Add vegetable mixture, 2 cups water, 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; heat through. Stir in green onion.