2 Tsp Olive Oil
1 lb ground beef
1/4 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup tamari or soy sauce
1 1/2 cup chicken stock
2 tsp brown sugar
2 (3-oz) packages ramen, flavor packets can be discarded
9 oz slow mix (about 4 cups)
1 cup shredded carrots
Instructions
1. Heat large, high-sided skillet or heavy-bottom pan over medium-high heat. Add olive oil and ground beef, breaking apart meat into small chunks. Cook for 3 minutes until beginning to brown.
2. Add the salt and garlic, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.
3. Add soy, stock and sugar. Turn the heat to high and bring to a strong simmer.
4. Add the ramen noodles and cook 2-3 minutes or until noodles begin to soften but are not fully cooked, flipping the ramen several times to evenly coat the noodles in the broth.
5. Add the slaw and carrots, stirring to combine. Cook additional 2-3 minutes for the noodles to completely cook and the vegetables to soften. Serve immediately.
