I stole this recipe for Slow Cooker Beef Ramen from persnicketyplates.com. This easy to make slow cooker recipe is perfect for a fall dinner. Ground beef is browned in a skillet, then placed in a slow cooker. Then carrots and green onions are added to the pot with a mixture of garlic, soy sauce, brown sugar and beef stock. Next the meat, vegetables and sauce cook for several hours. Dry ramen noodles are added to the slow cooker and cooked until the noodles are done. Then the finished dinner is served with green onions and sesame seeds. Using dry ramen noodles helps add texture and flavor to this slow cooker dish.

Did you know? Ramen is an Asian instant-style deep-fried noodle that are usually sold in cellophane packages, sometimes with bits of dehydrated vegetable and broth mix.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 2 lb ground beef, 2 cup matchstick carrots, mushrooms, 4 to 6 large scallions, 6 cloves garlic, 1 cup low sodium soy sauce, 4 tbsp brown sugar, 28.5 oz beef stock and 4 packs ramen noodles

In a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary. Pour the cooked beef into the basin of a 6 quart slow cooker.

Then add the carrots, mushrooms and scallions to the slow cooker.

Stir ingredients together.

In a medium bowl, whisk together the garlic, soy sauce, brown sugar and stock.

Pour the sauce into the slow cooker and then stir to combine.

Stir to coat the ingredients with the sauce.

Cover and then cook on LOW for 4 to 6 hours.

Approximately 30 minutes before serving, add the dry ramen noodles (discard the seasoning or same for another recipe).

Stir the noodles around frequently to make sure they get all covered and cook evenly.

When the noodles are tender, serve, topping with additional scallions and sesame seeds.

If you liked this recipe for Slow Cooker Beef Ramen then you can also try Slow Cooker Sesame Beef, Easy Mongolian Ground Beef, Beef Lo Mein or Easy Mongolian Beef.

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Slow Cooker Beef Ramen

This easy to make slow cooker recipe is perfect for a fall dinner. Ground beef is browned in a skillet, then placed in a slow cooker. Then carrots and green onions are added to the pot with a mixture of garlic, soy sauce, brown sugar and beef stock. Next the meat, vegetables and sauce cook for several hours. Dry ramen noodles are added to the slow cooker and cooked until the noodles are done. Then the finished dinner is served with green onions and sesame seeds.

Course Entree

Prep Time 20 minutes

Cook Time 6 hours

Servings 8 people

Ingredients

• 2 lb ground beef
• 2 cup matchstick carrots
• 2 medium red bell pepper sliced
• 4 to 6 large scallions roughly chopped
• 6 cloves garlic minced
• 1 cup low sodium soy sauce
• 4 tbsp brown sugar
• 28.5 oz chicken or beef stock
• 4 packs ramen noodles
• Sesame seeds
• Green onions chopped

Instructions

1. In a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary.
2. Pour the cooked beef into the basin of a 6 quart slow cooker.
3. Add the carrots, pepper and scallions to the slow cooker.
4. In a medium bowl, whisk together the garlic, soy sauce, brown sugar and stock.
5. Pour the sauce into the slow cooker and stir to combine.
6. Cover and cook on LOW for 4 to 6 hours.
7. Approximately 30 minutes before serving, add the dry ramen noodles (discard the seasoning or same for another recipe).
8. Stir the noodles around frequently to make sure they get all covered and cook evenly.
9. When the noodles are tender, serve, topping with additional scallions and sesame seeds.

Recipe Notes

Sliced mushrooms can be substituted for the red pepper.