1Put the ribs with one cup of water in the slow cooker on low and cook for 11 hours
2Mix together the ramen ingredients until the paste has dissolved, with hot water. The amount depends on how much liquid you like! I used approximately one litre of hot water.
3Place the vegetables and noodles in the slow cooker with the meat and pour over the ramen liquid. Cook on low for another hour.
1Serve in deep bowls
2Serve with kimchi, pickled vegetables and a soft boiled egg.
3Can change the flavour base to suit. I've used chilli bean paste instead of flakes for an intense heat, or chipotle paste for smoky heat. Recipe works with all types of meat and fish, just adjust the cooking time for the protein.
Submitted by Nicky Barker-Read
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