Description
A delicious and comforting slow cooker recipe featuring juicy ground beef and creamy ramen noodles.
Ingredients
Scale
- 450 grams ground beef
- 150 grams matchstick carrots
- 1 red bell pepper, sliced
- 2 to 3 scallions, roughly chopped
- 3 garlic cloves, minced
- 120 millilitres low sodium soy sauce
- 100 grams brown sugar
- 410 millilitres chicken stock
- 2 ramen noodle cakes
- Sesame seeds, optional
- Additional scallions, sliced, optional
Instructions
- Cook ground beef in a skillet over medium heat until evenly browned. Drain excess fat.
- Transfer the browned beef to the slow cooker. Add matchstick carrots, sliced red bell pepper, and chopped scallions.
- In a mixing bowl, combine minced garlic, low sodium soy sauce, brown sugar, and chicken stock. Stir thoroughly to dissolve sugar.
- Pour the prepared sauce over the beef and vegetables in the slow cooker. Stir gently to combine all components.
- Cover and cook on low setting for 4 to 6 hours until the flavours meld and vegetables are tender.
- Approximately 30 minutes before serving, remove and discard ramen seasoning packets. Add the dry noodles directly into the slow cooker. Stir frequently to ensure even cooking and noodle absorption.
- When noodles are tender, ladle into bowls. Top with additional sliced scallions and optional sesame seeds before serving.
Notes
- For a spicier version, consider adding chili flakes or sriracha to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a vegetarian alternative, substitute ground beef with a meat substitute.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 grams
- Sodium: 900 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 milligrams