Monday, March 20, 2023

Slow Cooker Beef Ramen

 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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Donna said...

Oh my goodness! This looks Wonderful! And so easy to prepare...
Thank you for the recipe!

Gina said...

Ramen noodles remind me of college - back then I couldn't afford any special add-in's to make them more exciting. But I do love making them now with bone broth and adding veggies or a bit of meat. Your version looks pretty tasty!

Marie Smith said...

Another great idea! Thanks for sharing.

gluten Free A_Z Blog said...

I am a fan of noodles and enjoy them regardless of how they are cooked. Your dish looks really good!

Terri said...

Thank you for sharing delicious recipes! I made this last night and it was enjoyed by all. Added sliced mushrooms and cut down on the sugar. Yummy!

Pattie @ Olla-Podrida said...

Glad to hear that you enjoyed it, Terri. Mushrooms make everything better, don’t they?

Linda said...

I know my Hubs would LOVE this, it sounds really good! He bought Ramen packets a few months ago, and he knows I won't eat them because they are so full of MSG. This is a great idea to use them and ditch that seasoning. I'm wondering about using rice vinegar instead of cider - what say you?

Pattie @ Olla-Podrida said...

Linda, why not? I would think any kind of vinegar would work here, except for malt vinegar, that isn’t really vinegar. Despite the name. Crazy. I know.

hugbandit7 said...

This sounds yummy and I'm going to try it out for dinner tonight.