When I was working as a caregiver, one of my clients ate ramen noodles almost every day for lunch. I was to make it with half the water, all the seasoning packet, then fish out the noodles and toss the rest. Not me. I rather gussy up the mixture and make a real meal out of it.

RAMEN BEEF AND NOODLES
1 pound lean ground beef
2 1/2 cups water
1/4 teaspoon ground ginger
2 packages beef ramen noodles, crumbled
2 cups frozen stir-fry broccoli pieces, thawed
3 tablespoons thinly sliced green onions, tops included

In large skillet, cook and stir ground beef for 4 to 5 minutes over medium heat until no longer pink and crumbled. Drain. Add contents of 1 ramen noodle packet. Stir until dissolved. Remove beef mixture from skillet and keep warm. In same skillet, combine water, broccoli, ginger, all the noodles and contents of remaining flavor packet. Bring to boil over medium heat. Cover and reduce heat. Simmer 3 to 4 minutes or until noodles and broccoli are tender, stirring occasionally. Return beef mixture to skillet. Cook 2 or 3 minutes longer until heated through. Stir in green onions. Serve. Makes 4 servings.