Description
Comforting, savory and slurpable, this recipe for slow cooker ramen noodles combines lean ground beef, vibrant vegetables, and a super simple sauce in the crockpot for a delicious and nearly effortless meal.
Ingredients
- 1 pound lean ground beef
- 9 ounces slaw mix (about 4 cups)
- 2 cups shredded carrots
- 3 garlic cloves, minced
- ⅓ cup low sodium tamari or soy sauce
- 2 cups chicken stock
- 1 teaspoon brown sugar
- To Add at the End:
- 2 (3-ounce) packages ramen noodles, flavoring packets discarded or saved for another use
Instructions
1. Heat a large skillet over medium high heat. Add the ground beef, break apart into small chunks, and cook until browned and no longer pink, about 5 minutes.
2. Carefully transfer the ground beef to a 6-quart slow cooker. Add the slaw mix, carrots, garlic, tamari, stock, and brown sugar, stirring to combine.
3. Cover and cook on high for 2-3 hours, or low for 4-6 hours, or until the vegetables are tender and the sauce is bubbling. Do not uncover during this time.
4. Turn to high (if not already) and add the noodles, stirring to submerge in the sauce. Cook on high for 5-15 minutes, or until the noodles are just tender.
5. Serve immediately with toppings, if desired.
Notes
Toppings: sliced green onions, sesame seeds, sriracha hot sauce and/or chili crisp are highly recommended.
For a stovetop version: check out a 15-minute stovetop beef & ramen recipe.
To make it gluten-free: use gluten-free tamari and gluten-free noodles such as brown rice or millet ramen. Watch noodles carefully as cooking time may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 159
- Sugar: 4g
- Sodium: 628mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 47mg