Slow Cooker Beef Ramen Noodles (Print Version)
Savory beef, veggies, and ramen simmered with soy-garlic sauce for a cozy, flavor-packed meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 cup matchstick carrots
03 -
1 medium red bell pepper, sliced
04 -
2 to 3 scallions, roughly chopped
05 -
3 garlic cloves, minced
06 -
1/2 cup low sodium soy sauce
07 -
1/2 cup packed brown sugar
08 -
1 3/4 cups chicken stock
09 -
2 ramen noodle cakes, seasoning packets discarded
→ Garnish
10 -
Sesame seeds (optional)
11 -
Additional scallions, sliced (optional)
# Steps:
01 -
In a skillet set over medium heat, cook ground beef until evenly browned, breaking into small pieces. Drain off the excess fat.
02 -
Transfer the browned beef to the slow cooker. Add matchstick carrots, sliced red bell pepper, and chopped scallions on top.
03 -
In a bowl, whisk together minced garlic, low sodium soy sauce, brown sugar, and chicken stock until sugar completely dissolves.
04 -
Pour the sauce over the beef and vegetables in the slow cooker. Stir gently to integrate all ingredients.
05 -
Secure the lid and cook on low for 4 to 6 hours, until vegetables are tender and the mixture is fully flavored.
06 -
About 30 minutes before serving, discard ramen seasoning packets and add the dry noodles directly to the slow cooker. Stir often to ensure noodles cook evenly and absorb the liquid.
07 -
Once noodles are tender, ladle the mixture into bowls. Garnish with additional sliced scallions and sesame seeds if desired.
# Notes:
01 -
Stir the ramen occasionally during cooking to prevent the noodles from sticking together. For added flavor, use toasted sesame oil or chili oil as a finishing touch.