Name: Crockpot Beef Ramen Recipe
Cook time: 240 min
Yield: 5
Ingredients: Cooking spray; 1 lb lean ground beef; 4-6 green onions, thinly sliced, white and green parts separated; 4 garlic cloves, finely minced; 1 (12-ounce) bag cole slaw mix; 2 cup shredded carrots*; 2 cups low-sodium chicken broth; ⅓ cup low-sodium soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons pure honey; 2 teaspoons freshly grated ginger; 3 (3-oz) packages of ramen noodles (seasoning packets discarded); 1 cup shelled edamame, frozen; For serving: fresh cilantro, sliced green onions, Sriracha, sesame seeds, chili crisp, hot honey, and/or crushed red pepper flakes

Method

Place a medium skillet over medium-high heat. When the skillet is hot, mist the surface with cooking spray and add the ground beef, the white/light green parts of onions, and the minced garlic. Cook until the ground beef is no longer pink, breaking up the meat and stirring occasionally, 6-7 minutes.
Transfer the ground beef mixture to the slow cooker.
To the slow cooker, add the cole slaw mix, shredded carrots, chicken broth, soy sauce, toasted sesame oil, vinegar, honey, and ginger; stir to combine.
Cover and cook until the vegetables are tender and the sauce is bubbling, on the LOW setting for 4 hours or on HIGH setting for 2 hours.
Remove the lid and stir in the frozen edamame. Then, nestle the noodle cakes into the sauce as best you can. You may need to spoon some of the meat and vegetable mixture over the noodles.
Replace the lid and cook on the HIGH setting for 15-30 minutes or until the noodles are tender, stirring once or twice to separate the noodles. Stir the green parts of the onions and the cilantro into the beef and noodle mixture.
Serve hot with desired garnishes.

Ingredients

Method

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