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Heat a large, high-sided skillet or heavy-bottom pan such as a Dutch oven, over medium-high heat. Add the olive oil and ground beef, break apart the meat into small chunks, and cook for 3 minutes until beginning to brown. Add the salt and garlic, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.
Add the tamari, stock, and sugar. Turn the heat to high and bring to a strong simmer. Add the ramen noodles and cook for 2-3 minutes, or until the noodles begin to soften but are not fully cooked, flipping the ramen several times to evenly coat the noodles in the broth.
Add the slaw and the carrots, stirring to combine. Cook an additional 2-3 minutes for the noodles to cook completely and the vegetables to soften.
Serve immediately with toppings, if desired.