Slow Cooker Ground Beef Ramen Noodles Recipe Has Intense Flavor (9 Ingredients) Asian Recipes High Protein Recipes Dinner Beef Slow Cooker Budget Recipes

Ramen noodles are one of my favorite things. There's nothing like a big bowl of ramen for lunch or dinner. I also love cooking with ramen noodles, like my ramen beef and broccoli, five-minute chicken ramen soup with dill and creamy ramen sausage skillet. This slow-cooker ground beef ramen noodle recipe was the latest recipe I tried using dry ramen noodles. This Asian recipe packs a lot of flavor!

The ramen noodle recipe is a cinch to make. Brown some ground beef in a skillet and put it into a slow cooker. Add matchstick carrots, chopped red bell pepper, chopped green onions, fresh garlic, low-sodium soy sauce, brown sugar and chicken broth. Give it a good stir, cover and cook on high heat for about four hours. When you're 30 minutes out from dinner, add the dry, uncooked ramen noodles, cover and cook until noodles soften.

The flavors are pretty intense in this high-protein recipe. (Check out the health benefits of protein.) Be sure to use low-sodium soy sauce and there's no need to add more salt when cooking. Season with black pepper. Next time I'm going to add a few squirts of sriracha for a hint of heat. 

Serve these beef ramen noodles with crispy egg rolls or your favorite side dishes.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 4 hours and 10 minutes
Total Time: 4 hours and 20 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 1 large carrot, cut into matchsticks
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 14 ounces (1 can) chicken broth
• 6 ounces (2 packages) instant ramen noodles (discard the seasoning packets)

Here's how to make it: 

1. Brown the ground beef in a skillet. Add it to the slow cooker. (You could use ground turkey instead of ground beef.)
2. Add carrots, red bell pepper, green onions, garlic, soy sauce, brown sugar and chicken broth. Season with black pepper, to taste.
3. Cover and cook on high heat for about 4 hours.
4. About 30 minutes before serving, uncover the slow cooker.
5. Add the dry ramen noodles. Push them down into the liquid, cover and continue to cook until they are softened.
6. Stir to combine.
7. Garnish with chopped green onions. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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