In a wok, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside.
In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.
Return beef to skillet; heat through. Stir in green onion before serving.