Beef and Mushroom Noodle Bowl Recipe

Name: Beef and Mushroom Noodle Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 packages (3.5-ounce) instant Ramen noodles, flavour packets discarded; 2 cups chopped Shanghai bok choy or choi sum; 1/2 lb lean ground beef; 2 tbsp fresh grated ginger root; 2 green onion, thinly sliced and white and green parts separated; 1 tbsp rice wine vinegar; 1 can CAMPBELL’S® Condensed Cream of Mushroom Soup; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp toasted sesame seeds (optional)

Ingredients

2 packages (3.5-ounce) instant Ramen noodles, flavour packets discarded
2 cups chopped Shanghai bok choy or choi sum
1/2 lb lean ground beef
2 tbsp fresh grated ginger root
2 green onion, thinly sliced and white and green parts separated
1 tbsp rice wine vinegar
1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds (optional)

PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 4 servings

Instructions

In a large pot of boiling water, cook ramen noodles and bok choy for 2 minutes, drain and set aside.
In large non-stick skillet, add ground beef and brown over medium high heat, breaking into small pieces with the back of a spoon, drain any fat.
Stir in 2 tablespoons of ginger and white parts of the green onions and cook altogether until fragrant, about 1 minute.
Stir in rice vinegar, mushroom soup, soy sauce, sesame oil, ramen noodles and bok choy; stir fry until heated through and the noodles are coated, about 1- 2 minutes.
Sprinkle with remaining green onion and sesame seeds (if using) and serve in bowls.
You can also top with another drizzle of sesame oil, extra fresh ginger, and soy sauce to taste.