Can I use a different protein instead of ground beef?

Yes! Ground turkey or ground chicken works great. If you use a leaner meat, you may want an extra splash of chicken stock for richness.

Can I make this with regular soy sauce instead of tamari?

Absolutely. Just know regular soy sauce can be saltier, so consider using a bit less or choosing a low sodium version.

Can I add more vegetables?

Please do—this recipe is very “go with your heart.” Mushrooms, bell peppers, snap peas, or baby spinach are all great. If adding spinach, stir it in right at the end with the noodles.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days . The noodles will soften as they sit, but it’s still tasty. Pro tip: When reheating, add a splash of chicken stock or water to loosen it up.

You can , but ramen noodles don’t love freezing (they get soft). If you plan to freeze, freeze the beef-and-veggie mixture without the noodles , then add fresh ramen when you reheat

Slow Cooker Ramen Noodles with Ground Beef: in 3 Easy Steps

Description

Slow Cooker Ramen Noodles with Ground Beef is a cozy, hands-off dinner made with browned beef, tender veggies, and ramen noodles soaked in a savory-slightly-sweet broth. Perfect for busy weeknights when you want comfort food without hovering over the stove.

Ingredients

Scale

1 pound lean ground beef
9 ounces slaw mix (about 4 cups)
2 cups shredded carrots
3 garlic cloves, minced
1/3 cup low sodium tamari (or soy sauce)
2 cups chicken stock
1 teaspoon brown sugar

To Add at the End

2 (3-ounce) packages ramen noodles (discard seasoning packets or save for another use)

Cook Mode Prevent your screen from going dark

Instructions

Heat a large skillet over medium-high heat. Add ground beef, break it into small pieces, and cook until browned and no longer pink (about 5 minutes).
Transfer cooked beef to a 6-quart slow cooker. Add slaw mix, shredded carrots, garlic, tamari, chicken stock, and brown sugar. Stir to combine.
Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until veggies are tender and the sauce is bubbling. (Try not to lift the lid.)
Turn slow cooker to HIGH (if it isn’t already). Add ramen noodles and stir to submerge them in the sauce.
Cook 5–15 minutes, just until noodles are tender. Serve immediately (noodles keep soaking up sauce if they sit).

Notes

Don’t overcook the noodles: start checking at 5 minutes so they don’t turn mushy.

Sodium tip: low sodium tamari/soy sauce helps keep the flavor balanced.

Leftovers: noodles soften over time; add a splash of chicken stock when reheating.

Optional toppings: green onions, sesame seeds, chili crisp, sriracha, or a squeeze of lime.

Prep Time: 15 minutes
Cook Time: 2 hours 40 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired / American

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 440 kcal
Sugar: 5 g
Sodium: 1200 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 65 mg