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Simple Crock Pot Ramen Noodles

A delightful fusion of traditional ramen and modern convenience, simmered to perfection in a slow cooker for a comforting meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lb ground beef For a rich, hearty flavor. Substitute with ground turkey or chicken if preferred.
  • 1.5 cups carrots, matchstick cut Fresh carrots add sweetness and crunch.
  • 1 large red bell pepper, sliced into 1/4 inch strips Can swap for yellow or orange bell peppers.
  • 4 scallions, separated Adds freshness; do not skip!
  • 4 cloves garlic, freshly minced The perfect aromatic base.
  • 3/4 cup soy sauce Opt for low-sodium soy sauce for less saltiness.
  • 2 tbsp brown sugar Can use coconut or muscovado sugar for variations.
  • 1 tbsp freshly grated ginger Fresh is better than powdered.
  • 1 tsp cornstarch mixed with 2 tsp cold water Creates a slurry to thicken the sauce.
  • 14 oz chicken stock Use homemade if possible; store-bought works too.
  • 3 packs ramen noodles Use any ramen brand you prefer.
  • toasted sesame seeds for garnish Adds a nutty flavor and texture.

Method
 

Preparation
  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks until fully browned, about 5–7 minutes. Drain off any excess fat, and transfer the beef to your slow cooker.
  2. Make the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, and chicken stock until dissolved. Mix cornstarch with cold water in a separate bowl to create a slurry and add to the sauce.
  3. Load Your Slow Cooker: Add the matchstick-cut carrots, sliced red bell pepper, white parts of the scallions, and minced garlic to the slow cooker with the browned beef. Pour the sauce over everything and stir well.
Cooking
  1. Cover and cook on LOW for 4 to 6 hours, allowing flavors to meld beautifully.
  2. About 30 minutes before serving, break the ramen noodles into smaller pieces and add to the slow cooker. Stir gently and cook uncovered or partially covered, stirring once halfway through.
Serving
  1. Ladle the ramen and broth into bowls, topping with the green parts of the scallions and a sprinkle of toasted sesame seeds. Enjoy!

Notes

For extra flavor, add sriracha or chili flakes for a spicy kick. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.