Description
This Crockpot Beef Ramen recipe delivers a comforting bowl of savory, umami-rich flavors reminiscent of classic instant ramen but made from scratch with lean ground beef, fresh vegetables, and a flavorful broth. It’s an easy, nourishing, high-protein, and veggie-packed slow cooker meal that comes together effortlessly and is perfect for a wholesome weeknight dinner.
Ingredients
Scale
Beef Mixture
- 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
Sauce
- ⅓ cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons pure honey
- 2 teaspoons freshly grated ginger
Others
- 3 (3-oz) packages ramen noodles (seasoning packets discarded)
- 1 cup shelled edamame, frozen
For Serving (Optional Garnishes)
- Fresh cilantro
- Sliced green onions
- Sriracha
- Sesame seeds
- Chili crisp
- Hot honey
- Crushed red pepper flakes
Instructions
- Brown the Beef: Place a medium skillet over medium-high heat. When hot, mist the surface with cooking spray and add the ground beef, along with the white and light green parts of the sliced green onions and minced garlic. Cook, stirring occasionally and breaking up the meat, until the beef is no longer pink, about 6-7 minutes.
- Transfer to Slow Cooker: Transfer the cooked ground beef mixture to the slow cooker.
- Add Vegetables and Sauce Ingredients: To 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 well to combine all the ingredients.
- Cook Slowly: Cover the slow cooker and cook until the vegetables are tender and the sauce is bubbling, either on LOW setting for 4 hours or on HIGH setting for 2 hours.
- Add Edamame and Noodles: Remove the lid and stir in the frozen shelled edamame. Next, nestle the ramen noodle cakes into the sauce mixture as best as possible. Spoon some of the meat and vegetable mixture over the noodles as needed to submerge them slightly.
- Cook Noodles: Replace the lid and cook on the HIGH setting for 15-30 minutes or until the noodles are tender. Stir once or twice during this time to separate the noodles.
- Finish and Serve: Stir in the green parts of the sliced green onions and fresh cilantro into the beef and noodle mixture. Serve hot, garnished with your choice of fresh cilantro, sliced green onions, Sriracha, sesame seeds, chili crisp, hot honey, and/or crushed red pepper flakes.
Notes
- This crockpot beef ramen recipe offers the rich umami flavors of instant ramen with the nourishment and heartiness of homemade ingredients.
- Using low-sodium chicken broth and soy sauce helps control the salt content while preserving plenty of flavor.
- Feel free to customize garnishes to your taste to add heat, crunch, or sweetness.
- Substitute shelled edamame with frozen peas or snap peas if desired for different texture and flavor.
Nutrition
- Serving Size: 1/6 of the recipe (1 2/3 cups)
- Calories: 370
- Sugar: 7 g
- Sodium: 1191 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 49 mg
