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Slow Cooker Beef Ramen Noodles

A comforting and hearty dish featuring ground beef, fresh vegetables, and savory broth cooked effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 450 grams ground beef Use lean ground beef for a healthier option.
  • 150 grams matchstick carrots Fresh or pre-packaged.
  • 1 unit red bell pepper, sliced Provides sweetness and color.
  • 2 to 3 unit scallions, roughly chopped For flavor and garnish.
  • 3 cloves garlic, minced Enhances the savory flavor.
  • 120 millilitres low sodium soy sauce Adjust according to taste.
  • 100 grams brown sugar Balances the savory flavors.
  • 410 millilitres chicken stock Use low sodium for a healthier option.
  • 2 pieces ramen noodle cakes Discard seasoning packets.
  • to taste unit sesame seeds, optional For garnish.
  • to taste unit additional scallions, sliced, optional For garnish.

Method
 

Preparation
  1. Cook the ground beef in a skillet over medium heat, stirring frequently until evenly browned. Drain excess fat.
  2. Transfer the browned beef to the slow cooker.
  3. Add matchstick carrots, sliced red bell pepper, and roughly chopped scallions to the slow cooker.
  4. In a mixing bowl, combine minced garlic, low sodium soy sauce, brown sugar, and chicken stock. Stir until the sugar is dissolved.
  5. Pour the sauce over the beef and vegetables in the slow cooker and mix gently.
Cooking
  1. Cover the slow cooker and cook on low for 4 to 6 hours.
  2. 30 minutes before serving, add the dry ramen noodles into the slow cooker, stirring occasionally.
Serving
  1. Ladle the dish into bowls and top with additional sliced scallions and optional sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 to 4 days in the fridge. For freezing, ensure noodles are not overcooked to prevent mushiness.