Slow Cooker Beef Ramen Noodles

Slow Cooker Beef Ramen Noodles are a comforting and flavorful dish that’s perfect for busy weeknights or lazy weekends. This hearty meal combines tender ground beef, crisp vegetables, and savory noodles in a rich and aromatic broth. With the convenience of a slow cooker, you can enjoy delicious homemade ramen with minimal effort.

Why Make Slow Cooker Beef Ramen Noodles

Slow Cooker Beef Ramen Noodles are a convenient and satisfying meal that’s packed with flavor. Using simple ingredients and the convenience of a slow cooker, you can create a restaurant-quality dish in the comfort of your own home. Plus, it’s a great way to use up leftover vegetables and customize the dish to suit your taste preferences.

How to Make Slow Cooker Beef Ramen Noodles

1. Brown the Ground Beef: Brown the ground beef in a skillet over medium heat. Once cooked, drain any excess fat and transfer the beef to the slow cooker.
2. Add Vegetables: Add the matchstick carrots, sliced red bell pepper, and chopped scallions to the slow cooker.
3. Prepare the Sauce: In a bowl, mix together the minced garlic, low-sodium soy sauce, brown sugar, and chicken stock. Pour the sauce mixture into the slow cooker and stir to combine.
4. Cook Low and Slow: Cook on low heat for 4-6 hours, allowing the flavors to meld together and the vegetables to become tender.
5. Add Ramen Noodles: About 30 minutes before serving, add the dry ramen noodles to the slow cooker, discarding the seasoning packets. Stir the noodles frequently to ensure even cooking and coverage with the sauce.
6. Serve: Once the noodles are tender, serve the Slow Cooker Beef Ramen Noodles hot, garnished with optional sesame seeds and additional scallions for extra flavor and texture.

Serving Suggestions

Slow Cooker Beef Ramen Noodles can be enjoyed as a satisfying meal on its own or paired with a side salad or steamed vegetables for a balanced dinner. You can also customize the toppings according to your preferences, such as adding soft-boiled eggs, sliced mushrooms, or shredded cabbage for extra texture and flavor.

Storage Info

Leftover Slow Cooker Beef Ramen Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm individual servings in the microwave or on the stovetop until heated through. Add a splash of water or additional chicken stock if the noodles have absorbed too much liquid.

Some Techniques or Tips

• Use lean ground beef to reduce the amount of fat in the dish.
• Feel free to customize the vegetables according to what you have on hand or your personal preferences. Broccoli florets, snap peas, or thinly sliced cabbage would all be great additions.
• For extra depth of flavor, you can add a splash of rice vinegar or a drizzle of sesame oil to the sauce mixture.
• Stir the noodles frequently while cooking to prevent them from clumping together and ensure even cooking.

Variation

Experiment with different protein options such as sliced beef, chicken, or tofu to make the dish your own. You can also adjust the seasoning according to your taste preferences by adding more or less soy sauce, brown sugar, or garlic.

FAQs about Slow Cooker Beef Ramen Noodles

1. Can I use other types of noodles instead of ramen noodles? Yes, you can use any type of noodles you prefer, such as udon noodles, soba noodles, or even spaghetti noodles. Just adjust the cooking time accordingly.
2. Can I make this dish ahead of time? Yes, you can prepare the ingredients and sauce ahead of time and store them in the refrigerator until ready to cook. Simply combine everything in the slow cooker when you’re ready to start cooking.
3. Can I freeze leftover beef ramen noodles? While you can freeze leftover beef ramen noodles, the texture of the noodles may change slightly upon reheating. It’s best to freeze the beef and vegetable mixture separately from the noodles and sauce. Thaw overnight in the refrigerator before reheating and adding the noodles.

Slow Cooker Beef Ramen Noodles

Ingredients:

• 1 pound ground beef
• 1 cup matchstick carrots
• 1 red bell pepper, sliced
• 2-3 scallions, roughly chopped
• 3 garlic cloves, minced
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1 14.5-ounce can chicken stock
• 2 packets of ramen noodles
• Sesame seeds for garnish (optional)
• Scallions for garnish (optional)

Instructions:

1. Brown and drain the ground beef.
2. Transfer the beef to the slow cooker.
3. Add the carrots, red bell pepper, and scallions to the slow cooker.
4. In a bowl, mix together the minced garlic, soy sauce, brown sugar, and chicken stock.
5. Pour the sauce mixture into the slow cooker and stir to combine.
6. Cook on low for 4-6 hours.
7. About 30 minutes before serving, add the dry ramen noodles to the slow cooker, discarding the seasoning packets. Stir the noodles frequently to ensure even cooking and coverage with the sauce.
8. Once the noodles are tender, serve hot.
9. Optionally, garnish with additional scallions and sesame seeds.