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.
2(3-ounces) packagesramen noodlesflavoring packets discarded or saved for another use
Instructions
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.
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.
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.
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. Serve immediately with toppings, if desired.
Notes
Serving: sliced green onions, sesame seeds, sriracha hot sauce and/or chili crisp (highly recommended!).
Gluten-free: you'll just need to switch out the noodles and use gluten-free tamari. I tried the recipe with brown rice and millet ramen noodles, and they turned out great! Just keep your eye on the noodles as cooking time may vary.