Description
This Crockpot Beef Ramen recipe offers a comforting and flavorful meal combining tender ground beef, fresh vegetables, and savory broth with ramen noodles. Perfect for an easy, hands-off dinner, this dish simmers slowly to meld vibrant Asian-inspired flavors enhanced by sesame oil, ginger, and soy sauce.
Ingredients
Beef and Aromatics
- Cooking spray
- 1 lb lean ground beef
- 4-6 green onions, thinly sliced, white and green parts separated
- 4 garlic cloves, finely minced
Vegetables and Broth
- 1 (12-ounce) bag cole slaw mix
- 2 cups shredded carrots
- 2 cups low-sodium chicken broth
- 1 cup shelled edamame, frozen
Sauces and Seasonings
- ⅓ cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons pure honey
- 2 teaspoons freshly grated ginger
Noodles
- 3 (3-oz) packages of ramen noodles (seasoning packets discarded)
For Serving (optional)
- Fresh cilantro
- Sliced green onions
- Sriracha
- Sesame seeds
- Chili crisp
- Hot honey
- Crushed red pepper flakes
Instructions
- Brown the Beef and Aromatics: Place a medium skillet over medium-high heat and spray with cooking spray. Add the lean ground beef, white and light green parts of the sliced green onions, and minced garlic. Cook, breaking up the meat and stirring occasionally, until the beef is no longer pink, about 6-7 minutes.
- Transfer to Slow Cooker: Move the cooked beef mixture to the slow cooker, creating the base for your ramen broth and vegetables.
- Add Vegetables and Liquids: Into the slow cooker, add the cole slaw mix, shredded carrots, low-sodium chicken broth, soy sauce, toasted sesame oil, rice vinegar, honey, and freshly grated ginger. Stir thoroughly to combine all ingredients.
- Slow Cook the Broth and Vegetables: Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, until the vegetables are tender and the sauce is bubbling.
- Incorporate Edamame and Noodles: Remove the lid and stir in the frozen shelled edamame. Nestle the ramen noodle cakes directly into the sauce, distributing them as evenly as possible. Spoon some meat and vegetable mixture over the noodles to submerge them.
- Finish Cooking Noodles: Replace the lid and cook on HIGH for an additional 15-30 minutes until the noodles are tender, stirring once or twice to separate the noodles. Finally, stir in the green parts of the sliced green onions and fresh cilantro.
- Serve with Garnishes: Serve the beef ramen hot, topped with your choice of garnishes such as fresh cilantro, sliced green onions, Sriracha, sesame seeds, chili crisp, hot honey, and crushed red pepper flakes for added flavor and heat.
Notes
- Discard the ramen seasoning packets as the sauce ingredients provide the flavor base.
- You can adjust the sweetness by modifying the amount of honey.
- Use low-sodium soy sauce and chicken broth to control salt levels.
- Feel free to add other vegetables like mushrooms or snap peas as desired.
- If you prefer a vegetarian option, substitute beef for firm tofu and use vegetable broth.
- For a quicker version, cook beef and aromatics on stovetop and finish noodles separately, then combine.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian Fusion
