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Simple Crock Pot Ramen Noodles

A comforting and easy dish featuring tender ramen noodles simmered in a rich, savory broth with fresh vegetables and ground beef, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lb ground beef Lean beef is recommended for flavor.
  • 1.5 cups carrots, matchstick cut For pop and sweetness.
  • 1 large red bell pepper, sliced Cut into 1/4-inch strips for color.
  • 4 pieces scallions Separate white and green parts.
  • 4 cloves garlic, freshly minced Fresh is best!
  • 3/4 cup soy sauce Low-sodium is recommended.
  • 2 tbsp brown sugar Adds a touch of sweetness.
  • 1 tbsp freshly grated ginger Brings zing to the dish.
  • 1 tsp cornstarch Mixed with 2 tsp cold water for sauce thickening.
  • 14 oz chicken stock Homemade is ideal.
  • 3 packs ramen noodles Discard spice packets.
  • to taste toasted sesame seeds For garnish.
  • to taste additional scallions For garnish.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and add the ground beef. Cook until fully browned (5-7 minutes), draining excess fat.
  2. While the beef cooks, mince the garlic, chop the carrots and bell pepper, and separate the white and green parts of the scallions.
  3. In a medium bowl, whisk together the soy sauce, brown sugar, ginger, and chicken stock until the sugar dissolves. Mix cornstarch with 2 tsp cold water in a small cup, and add to the sauce mixture.
  4. Transfer the browned beef to the slow cooker. Add carrots, bell pepper, white parts of scallions, and minced garlic. Pour sauce mixture over and stir.
Cooking
  1. Cover and cook on LOW for 4-6 hours; recommended full 6 hours for maximum flavor.
  2. About 30 minutes before serving, break ramen noodles into the slow cooker. Stir gently to submerge them in the broth.
  3. Continue cooking uncovered for the remaining 30 minutes, stirring halfway.
Serving
  1. Ladle ramen and broth into bowls. Top with reserved green scallions and a sprinkle of toasted sesame seeds.

Notes

Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove. You can pre-chop vegetables and meat the night before to save time.