I don’t know that I entirely get the ramen craze,
although my daughter-in-law is a big fan. She enjoys all sorts of varieties,
has different bowls, chopsticks, even a ramen Christmas tree ornament. She is a
true “ramenite.” Me? I just think those noodles look small and wormy. I also
don’t quite understand why (at least in my area) they sell them as a kind of
soup that comes with a seasoning packet. Where I live, or at least where I
shop, you can’t buy just a package of plain ramen noodles, you have to buy
individual packets with the seasoning. I find that odd. At any rate, anything
that can be made in the crockpot I am willing to try. This is a recipe that I
adapted from one I found online, and I’m quite taken with it. It has a lot of
flavor, a lot of vegetables, and has proved to be yet another way for me to
make the use of my vast supply of shredded carrots.
Slow Cooker Beef Ramen
1 lb. ground chuck
1 c. shredded carrots
1 red bell pepper, sliced
2-3 scallions, rough chopped
1 T. Melissa’s minced garlic
½
c. low
sodium soy sauce
1
t. cider vinegar
½
c. brown sugar
1 14.5-oz. can chicken stock
1
c. frozen peas
2 ramen
noodle packets
Sesame
seeds for garnish optional
Scallions
for garnish optional
Brown and drain ground beef, to
the slow cooker. Top with carrots, red bell pepper, and scallions.
In a small bowl mix together the garlic, soy sauce,
vinegar, brown sugar, and chicken stock. Pour the sauce into the slow
cooker and stir to combine. Cook on low for 4-6 hours.
Thirty minutes before serving add peas and dry ramen noodles (discard the
seasoning packets). Stir to coat noodles. When the noodles are tender,
serve topped with more scallions and some sesame seeds.
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