Ingredients
Equipment
Method
Step-by-Step Instructions
- In a skillet, brown the lean ground beef for about 5 minutes until no longer pink. Drain excess fat and transfer to slow cooker.
- Add the cooked ground beef, slaw mix, shredded carrots, and minced garlic to the slow cooker. Pour in tamari, chicken stock, and brown sugar. Stir well.
- Cover and cook on high for 2-3 hours or low for 4-6 hours until vegetables are tender.
- Increase heat to high and stir in ramen noodles, ensuring they are submerged. Cook for an additional 5-15 minutes until noodles are tender.
- Give everything a final stir and serve immediately, adding toppings of your choice.
Nutrition
Notes
Store leftovers in airtight containers for up to 3 days. Freeze for up to 2 months. Reheat with a splash of broth to restore moisture.
