Slow Cooker Ramen Noodles (with Ground Beef!)
Imagine coming home to the rich, savory aroma of a deeply satisfying ramen, slow-cooked to perfection without the fuss. This recipe for Slow Cooker Ramen Noodles with Ground Beef transforms simple ingredients into a deeply comforting and flavorful meal, perfect for a busy weeknight. It's an effortlessly delicious way to enjoy a hearty bowl of ramen, with tender ground beef, crisp-tender vegetables, and slurpable noodles all swimming in a savory, umami-rich broth that practically makes itself.
Prep Time
15 minutes
Cook Time
2-3 hours on high, or 4-6 hours on low, plus 5-15 minutes
Total Time
Approximately 2 hours 45 minutes (on high setting)
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Effortless Weeknight Meal: Minimal hands-on time, perfect for busy schedules.
- Rich Umami Flavor: The slow cooking process deeply infuses the broth with savory notes.
- Highly Customizable: Easily adapt with your favorite toppings, from soft-boiled eggs to fresh herbs.
- Hearty & Comforting: A deeply satisfying bowl that warms you from the inside out.
- One-Pot Convenience: Most of the cooking happens in a single appliance, making cleanup a breeze.
Ingredients
- 450 grams (1 pound) lean ground beef
- 255 grams (9 ounces) slaw mix, about 4 cups
- 200 grams (2 cups) shredded carrots
- 3 garlic cloves, minced
- 80 ml (⅓ cup) low sodium tamari, or soy sauce
- 475 ml (2 cups) chicken stock
- 5 grams (1 teaspoon) brown sugar
- To Add at the End:
- 2 (85-gram / 3-ounce) packages ramen noodles, flavoring packets discarded or saved for another use
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet, using a spatula or wooden spoon to break it apart into small, even chunks. Cook the beef until it is thoroughly browned and no longer pink, which typically takes about 5 minutes. This step is crucial for developing deep flavor and preventing a greasy final dish.
- Carefully transfer the browned ground beef to a 6-quart (or larger) slow cooker, leaving any excess rendered fat in the skillet. Add the slaw mix, shredded carrots, minced garlic, low sodium tamari (or soy sauce), chicken stock, and brown sugar to the slow cooker with the beef. Stir all the ingredients thoroughly to ensure everything is well combined and coated in the savory liquid.
- Place the lid on the slow cooker securely. Cook the mixture on high for 2-3 hours, or on low for 4-6 hours. The goal is for the vegetables to become tender and the sauce to be gently bubbling, indicating that the flavors have fully melded. It's important to resist the urge to uncover the slow cooker during this time, as doing so releases heat and significantly extends the cooking process.
- Once the initial cooking time is complete and the vegetables are tender, turn the slow cooker setting to high if it isn't already. Carefully add the ramen noodles (without their flavoring packets) to the slow cooker, gently stirring them into the simmering sauce to ensure they are fully submerged. Continue to cook on high for 5-15 minutes, or until the noodles are just tender to your liking. Keep a close eye on them to prevent overcooking, as they can become mushy quickly.
- Serve the Slow Cooker Ramen Noodles immediately. Ladle generous portions into bowls and, if desired, garnish with your favorite toppings such as sliced green onions, a jammy soft-boiled egg, a drizzle of chili oil, or a sprinkle of sesame seeds. Enjoy this comforting and flavorful dish!
Tools You’ll Need
- 6-quart (or larger) slow cooker
- Large skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife (for garlic)
Essential Success Tips
- Choose lean ground beef to minimize excess grease. If you do notice a lot of rendered fat after browning, you can carefully drain some off before adding to the slow cooker.
- Do not overcook the ramen noodles. They cook quickly in the hot liquid, so watch them closely during the final 5-15 minutes to ensure they remain al dente.
- Resist peeking during the initial slow cooking phase. Every time you lift the lid, heat escapes, extending the cooking time and potentially affecting the tenderness of the vegetables.
- Adjust seasoning to taste before serving. A dash more tamari or a pinch of salt can really bring out the flavors, especially if you like a stronger broth.
- Consider browning the beef very well to develop a deeply caramelized crust. This adds an extra layer of savory depth to the overall dish.
Professional Cooking Secrets
- For an even richer broth, after browning the beef, deglaze the skillet with a splash of mirin or dry sherry before transferring the liquid to the slow cooker. This captures all the flavorful fond left behind by the beef.
- Add a final swirl of toasted sesame oil just before serving. Its nutty aroma provides an authentic finish and enhances the overall sensory experience.
- Incorporate a small piece of kombu (dried kelp) into the slow cooker during the initial cooking phase. Remove it before adding the noodles for an extra layer of umami depth, a true secret to restaurant-quality broth.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may soften further, so for best texture, it's ideal to add and cook noodles only for the portion you plan to eat immediately.
- Variations: Feel free to add other quick-cooking vegetables during the last hour of slow cooking, such as sliced mushrooms, baby spinach, or bell pepper strips. For a touch of heat, a pinch of red pepper flakes or a drizzle of sriracha can be added when serving.
Frequently Asked Questions
Can I use different types of noodles?
Yes, you can substitute other quick-cooking noodles like udon or soba, but be aware that their cooking times may vary slightly. Always add them at the end, monitoring closely until they reach your desired tenderness.
How can I make this dish spicier?
To add heat, you can include a teaspoon of chili garlic sauce or sriracha along with the tamari and stock, or simply add a generous drizzle directly into your bowl when serving. Freshly sliced chilies also work beautifully as a topping.
Is it possible to freeze leftovers of this ramen?
While the broth and beef mixture freeze well, the noodles tend to become mushy and lose their texture upon thawing and reheating. If you plan to freeze, it's best to freeze the broth and beef separately and cook fresh noodles when you're ready to enjoy the meal.
Nutrition Facts (Per Serving)
Calories: Approximately 450-550 per serving, Protein: 35-45g, Fat: 20-30g, Carbs: 35-45g (estimates based on 6 servings, lean ground beef, and standard ramen noodles without seasoning packets).
Allergy Information
Contains soy (from tamari or soy sauce) and wheat (present in most ramen noodles). For a gluten-free version, ensure you use certified gluten-free tamari and gluten-free ramen noodles.
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