Slow Cooker Beef Ramen Noodles (Print Version)
Rich beef, vegetables, and noodles slow-cooked in savory broth for a cozy, flavorful family meal.
# Ingredients:
→ Main Ingredients
01 -
450 grams ground beef
02 -
150 grams matchstick carrots
03 -
1 red bell pepper, sliced
04 -
2 to 3 scallions, roughly chopped
05 -
3 garlic cloves, minced
06 -
120 millilitres low sodium soy sauce
07 -
100 grams brown sugar
08 -
410 millilitres chicken stock
09 -
2 ramen noodle cakes
→ Garnish
10 -
Sesame seeds, optional
11 -
Additional scallions, sliced, optional
# Instructions:
01 -
Cook ground beef in a skillet over medium heat until evenly browned. Drain excess fat.
02 -
Transfer the browned beef to the slow cooker. Add matchstick carrots, sliced red bell pepper, and chopped scallions.
03 -
In a mixing bowl, combine minced garlic, low sodium soy sauce, brown sugar, and chicken stock. Stir thoroughly to dissolve sugar.
04 -
Pour the prepared sauce over the beef and vegetables in the slow cooker. Stir gently to combine all components.
05 -
Cover and cook on low setting for 4 to 6 hours until the flavours meld and vegetables are tender.
06 -
Approximately 30 minutes before serving, remove and discard ramen seasoning packets. Add the dry noodles directly into the slow cooker. Stir frequently to ensure even cooking and noodle absorption.
07 -
When noodles are tender, ladle into bowls. Top with additional sliced scallions and optional sesame seeds before serving.
# Notes:
01 -
For best texture, add ramen noodles during the last half hour of cooking to prevent over-softening.