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Crockpot Beef Ramen with Vegetables Recipe

4.7 from 80 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 5 to 6 servings (approximately 10 cups) 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Asian
  • Diet: Low Fat

Description

This Crockpot Beef Ramen recipe delivers all the rich, savory umami flavors of classic ramen in a hearty, nourishing, and easy slow cooker meal. Packed with lean ground beef, vegetables, and tender noodles, it’s a comforting dish perfect for busy days.

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

  1. Brown the Ground Beef: Place a medium skillet over medium-high heat and mist with cooking spray. Add the ground beef, white and light green parts of the sliced green onions, and minced garlic. Cook until the beef is no longer pink, breaking up the meat and stirring occasionally, about 6-7 minutes.
  2. Transfer to Slow Cooker: Transfer the cooked ground beef mixture to the slow cooker.
  3. Add Vegetables and Sauce Ingredients: Add the cole slaw mix, shredded carrots, chicken broth, soy sauce, toasted sesame oil, rice vinegar, honey, and freshly grated ginger to the slow cooker. Stir everything together to combine evenly.
  4. Cook on Low or High: Cover the slow cooker and cook the mixture until the vegetables are tender and the sauce is bubbling. Cook on LOW for 4 hours or on HIGH for 2 hours.
  5. Add Edamame and Noodles: Remove the lid and stir in the frozen shelled edamame. Nestle the ramen noodle cakes into the sauce as best as you can, spooning some meat and vegetables over the noodles if needed.
  6. Finish Cooking the Noodles: Replace the lid and cook on HIGH for 15-30 minutes, or until noodles are tender. Stir once or twice during this time to separate the noodles.
  7. Stir in Fresh Ingredients and Serve: Stir the green parts of the sliced green onions and fresh cilantro into the beef and noodle mixture. Serve hot with your choice of garnishes such as Sriracha, sesame seeds, chili crisp, hot honey, or crushed red pepper flakes.

Notes

  • This crockpot beef ramen recipe offers a flavorful alternative to instant ramen packets with added protein and vegetables.
  • Discard the seasoning packets from the ramen noodle packages to avoid excessive sodium and artificial flavors.
  • Customize garnishes to suit your spice or flavor preferences.
  • The recipe easily serves 5 to 6 people, making it great for families or meal prepping.

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: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 5 g
  • Protein: 27 g
  • Cholesterol: 49 mg

Find it online: https://emilyquickdinners.com/crockpot-beef-ramen-with-vegetables-recipe/