Amazing Slow Cooker Beef and Pork Ramen Noodles
Slow Cooker Beef and Pork Ramen Noodles. What more do you need?
Things to know:
What exactly is a ramen noodle?
Ramen noodles are Japanese-style wheat noodles characterized by their yellow hue, springy texture, and slight chewiness, achieved by adding alkaline water (kansui) to the dough. They are famously served in a savory, complex broth with various toppings, or in dehydrated, instant form.
Can you put dry noodles in a slow cooker?
Yes, you can put uncooked noodles directly into a crock pot. They will cook in the sauce and broth, making it a great method for dishes like macaroni and cheese, lasagna, or spaghetti. For best results, ensure the noodles are fully submerged in liquid, and add them toward the end of cooking (last 30–60 minutes) to avoid a mushy texture.
What can you not put in a slow cooker?
There are many things, but a good example would be an entire live yak.
What are the 4 types of ramen?
The four main types of ramen are Shoyu (soy sauce), Shio (salt), Miso (fermented soybean paste), and Tonkotsu (pork bone). These styles are generally defined by their tare (seasoning base) or broth, offering distinct flavor profiles ranging from light and savory to rich and creamy.
Which is the best type of ramen?
Top-rated instant ramens frequently praised for quality and flavor include Nissin Raoh (especially Tonkotsu) for restaurant-quality noodles, Shin Black for its spicy, rich broth, and Sapporo Ichiban for being a top-tier, reliable classic. For dry noodles, Indomie Mi Goreng is a popular choice.
Which country eats the most instant noodles per person?
Vietnam is the world leader in instant noodle consumption per person, with citizens eating an average of 81–87 servings annually. Vietnam surpassed South Korea in recent years, which now ranks second with approximately 73–79 servings per person, while Thailand, Nepal, and Indonesia also rank among the top consumers.
Ingredients:
1 pound ground beef
1 pound ground pork
1 cup matchstick carrots
2 red bell pepper, sliced thinly
1 8 oz can of sliced water chestnuts
8 oz diced straw mushrooms (optional)
4-6 scallions, rough chopped
12 garlic cloves, minced
1 cup shredded green cabbage
1 t ginger paste
1 cup soy sauce
1 cup brown sugar
4 cups beef stock
4 ramen noodle blocks (discard the seasoning packets)
Sesame seeds for garnish (optional)
Scallions for garnish (optional)
Sweet Chili Sauce (optional)
1. Brown and drain your ground beef and pork. Add the meat to the slow cooker.
2. To the slow cooker, add your carrots, red bell pepper, scallions and any other veggie you are using (I waited until right before stirring in the noodles to add the water chestnuts to maintain their texture – the reason I love them!)
3. In a bowl, mix together the garlic, soy sauce, brown sugar, and chicken stock.
4. Pour the sauce into the slow cooker and stir to combine.
5. Cook on low for 4-6 hours.
6. About 15 minutes before serving, add in your dry ramen noodles. Stir those around frequently to make sure they get all covered and cook evenly.
7. When the noodles are tender, serve!
8. Top with more scallions and some sesame seeds, if desired. Serve and ENJOY!
Equipment used:
Shogun Series Chef’s Knife 10.25”
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