Crockpot Beef Ramen

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 oz.) bag coleslaw mix
  • 2 cups shredded carrots
  • 2 cups low-sodium chicken broth
  • 1/2 cup low-sodium soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 tsp pure honey
  • 2 tsp freshly grated ginger
  • 3 (3 oz.) pkgs. of ramen noodles (seasoning packets discarded)
  • 1 cup shelled edamame, frozen
  • For serving: fresh cilantro, sliced green onions, Sriracha, sesame seeds, chili crips, hot honey, and/or crushed red pepper flakes

Directions:

  1. Place a medium skillet over medium-high heat. When the skillet is hot, mist the with cooking spray and add the ground beef, the whites of the green onion, and the minced garlic. Cook until the ground beef is no longer pink, breaking up the meat and stirring occasionally; 6-7 minutes.
  2. Transfer the ground beef mixture to the slow cooker.
  3. To the slow cooker, add the coleslaw mix, shredded carrots, chicken broth, soy sauce, toasted sesame oil, vinegar, honey and ginger; stir to combine.
  4. Cover and cook on LOW for 4 hours or HIGH for 2 hours; until the vegetables are tender and the sauce is bubbling.
  5. 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.
  6. Replace the lid and cook on HIGH for 15-30 minutes or until the noodles are tender, stirring once or twice to separate the noodles.
  7. Stir the green parts of the onions and the cilantro into the beef and noodle mixture.
  8. Serve hot with desired garnishes.

Makes 6 servings

Nutritional information per serving: one serving

Calories 523; Total fat 20 g (Sat. Fat 5.8 g); Sodium 920 mg; Carbohydrates 40 g; Fiber 4.7 g; Total Sugars 5.8 g; Protein 30 g