Description
This Crockpot Beef Ramen recipe is a comforting and flavorful slow cooker dish that combines lean ground beef, fresh vegetables, and tender ramen noodles in a savory broth. Perfect for a hands-off meal, it delivers all the umami taste of classic ramen with wholesome ingredients and an easy preparation method.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 1 lb lean ground beef
- 4-6 green onions, thinly sliced, white and green parts separated
- 4 garlic cloves, finely minced
- 1 (12-ounce) bag cole slaw mix
- 2 cups shredded carrots
- 2 cups low-sodium chicken broth
- ⅓ cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons pure honey
- 2 teaspoons freshly grated ginger
- 3 (3-oz) packages of ramen noodles (seasoning packets discarded)
- 1 cup shelled edamame, frozen
For Serving
- Fresh cilantro
- Sliced green onions
- Sriracha
- Sesame seeds
- Chili crisp
- Hot honey
- Crushed red pepper flakes
Instructions
- Cook the Ground Beef: Place a medium skillet over medium-high heat. When hot, mist the surface with cooking spray and add the ground beef, the white and light green parts of the green onions, and the 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 ground beef mixture into the slow cooker.
- Add Vegetables and Seasonings: To the slow cooker, add the cole slaw mix, shredded carrots, low-sodium chicken broth, low-sodium soy sauce, toasted sesame oil, rice vinegar, pure honey, and freshly grated ginger. Stir everything together until well combined.
- Slow Cook: 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.
- Add Edamame and Noodles: Remove the lid and stir in the frozen shelled edamame. Nestle the ramen noodle cakes into the sauce as best you can, spooning some of the meat and vegetable mixture over the noodles if needed.
- Finish Cooking Noodles: Replace the lid and cook on HIGH for an additional 15-30 minutes, or until the noodles are tender. Stir once or twice during this time to separate the noodles and ensure even cooking.
- Stir in Fresh Greens and Serve: Stir the green parts of the green onions and fresh cilantro into the beef and noodle mixture. Serve hot with optional garnishes such as sriracha, sesame seeds, chili crisp, hot honey, and crushed red pepper flakes.
Notes
- This crockpot beef ramen recipe provides all the savory, umami flavors of typical microwave ramen packets but is much more nourishing and protein-packed.
- It’s a veggie-rich, hands-off slow cooker meal perfect for busy days.
- Feel free to customize garnishes according to your heat and flavor preference.
- If you want to make it vegetarian, substitute beef with tofu and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1/6 of the recipe (about 1 2/3 cups)
- Calories: 370
- Sugar: 7 g
- Sodium: 1191 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 49 mg
