Slow Cooker Beef Ramen

It was pretty good, maybe need to cut back a tad on the soy

This was amazing. I used beef broth instead of chicken. This is a great winter crockpot dish instead of chili all the time.

Added more vegetables along with garlic, ginger, and sake for added flavor. Definitely need to use low sodium soy sauce.

I liked it! Added a couple eggs when I added the noodles and it was delish 👌🏼 Definitely use less sodium soy sauce 😅

Way too salty and sauce wasn't very good

This came out very tasty with a nice Asian twist to it. Both my old man and I really enjoyed it, and I don't even like Top Ramen. I added a little extra garlic and an extra half Tbsp of brown sugar. I used freeze-dried chives since we can't chew onions even when cooked in the slow cooker. I omitted the red bell pepper because of allergies. Otherwise, I followed the recipe. It wasn't salty. But I didn't use the seasoning packets for the ramen because the recipe says not to.

Halve the soy sauce, cook noodles separately

We’re totally making this meal again. It was so delicious!

Good but not amazing.

TL;DR tastes great but DONT use fresh ramen noodles. The meat part was flavorful and easy to make. Unfortunately, I added two packs of fresh ramen noodles at the end because I had them, rather than dried ramen noodles. The fresh noodles disintegrated and turned the whole pot to gooey mush.

For my family, 3 noodle blocks is needed.

To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary. Pour the cooked beef into the basin of a 6 quart slow cooker. To the slow cooker add the carrots, red bell pepper and scallions. In a medium bowl, whisk together the garlic, soy sauce, brown sugar and chicken stock. Pour the sauce into the slow cooker and stir to combine. Cover and cook on LOW for 4-6 hours. Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.] Stir those around frequently to make sure they get all covered and cook evenly. When the noodles are tender, serve, topping with additional scallions and some sesame seeds.

Super delicious. Be sure to stick with the recommendations to use low salt soy sauce. Made with regular soy the first time and that was a mistake.

Yummmmm and so simple! Added a few drops of Sriracha and hoisen when served and had dumplings and stir fry veggies with it. Was a great hit.