Why You’ll Love This Recipe
Slow Cooker Beef Ramen Noodles are the perfect combination of tender beef, rich broth, and flavorful ramen noodles. The slow cooking process allows the beef to become incredibly tender, and the broth is packed with umami from the soy sauce, garlic, and ginger. The ramen noodles absorb all the wonderful flavors, making each bite comforting and satisfying. Plus, it’s an incredibly easy dish to prepare—just toss the ingredients into the slow cooker, and you’re set!
Ingredients
For the beef and broth:
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1 1/2 pounds beef chuck roast (or stew meat, cut into chunks)
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4 cups beef broth (low-sodium)
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1/4 cup soy sauce (or tamari for gluten-free)
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1-inch piece of ginger, minced or grated
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1 tablespoon brown sugar
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1 tablespoon rice vinegar
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1/2 teaspoon red pepper flakes (optional, for heat)
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2 cups water
For the noodles and toppings:
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4 packs of instant ramen noodles (discard the seasoning packets)
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2 green onions, chopped (for garnish)
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Soft-boiled eggs (optional, for garnish)
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1/2 cup spinach, bok choy, or other leafy greens (optional, for extra veggies)
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Sesame seeds (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the beef and broth:
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In a slow cooker, add the beef chuck roast (or stew meat), beef broth, soy sauce, sesame oil, garlic, ginger, brown sugar, rice vinegar, red pepper flakes (if using), and water. Stir to combine.
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Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and easily shreds.
2. Shred the beef:
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Once the beef is cooked and tender, remove it from the slow cooker and use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the broth.
3. Add the noodles:
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About 15 minutes before serving, add the ramen noodles to the slow cooker, stirring them into the broth. Cover and cook for 10-15 minutes, or until the noodles are tender and fully cooked. Be sure to stir the noodles occasionally to prevent them from sticking together.
4. Serve:
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Once the noodles are cooked, ladle the beef, broth, and noodles into bowls.
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Top with chopped green onions, a soft-boiled egg (if desired), leafy greens, and a sprinkle of sesame seeds for added flavor and texture.
Servings and Timing
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Servings: 4-6 people
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Prep Time: 10 minutes
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Cook Time: 6-8 hours on low or 3-4 hours on high
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Total Time: 6-8 hours (depending on cooking time)
Variations
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Add vegetables: For a heartier dish, add sliced mushrooms, carrots, or bell peppers to the slow cooker along with the beef and broth.
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Spicy version: Increase the amount of red pepper flakes, or add a tablespoon of sriracha to the broth for more heat.
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Gluten-Free Option: Use gluten-free ramen noodles or another type of gluten-free noodle if you need a gluten-free version of this dish.
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Soy-Free Version: Replace the soy sauce with coconut aminos to make the dish soy-free, if needed.
Storage/Reheating
Leftover Slow Cooker Beef Ramen Noodles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the noodles and beef in a pot over medium heat, adding extra broth or water if needed to loosen the soup.
This dish can also be frozen for up to 3 months. When reheating from frozen, thaw in the fridge overnight and reheat on the stove. Note that the noodles may become softer after freezing, but the flavor will still be delicious.
FAQs
Can I use a different cut of beef?
Yes, you can use other cuts of beef like brisket, short ribs, or sirloin. Just make sure to adjust the cooking time depending on the cut you choose.
Can I use fresh ramen noodles instead of instant ramen?
Yes! If you have fresh ramen noodles, you can use them instead of the instant noodles. Add them during the last 5-7 minutes of cooking to ensure they don’t overcook.
How can I make the broth richer?
For a richer broth, you can add a splash of heavy cream or coconut milk right before serving. Alternatively, simmer the broth with some additional spices, like star anise or cinnamon, for more depth of flavor.
Can I cook this on the stovetop instead of the slow cooker?
Yes! If you’re short on time, you can cook this dish on the stovetop. Brown the beef first in a large pot, then add the broth, seasonings, and simmer for 1-2 hours, or until the beef is tender. Add the ramen noodles in the last 10 minutes of cooking.
Conclusion
Slow Cooker Beef Ramen Noodles are a delicious and comforting meal that’s perfect for any time of year. With tender beef, flavorful broth, and soft ramen noodles, this dish is sure to become a favorite in your recipe rotation. Plus, it’s simple to make and can be easily customized to suit your tastes. Whether you’re cooking for a busy weeknight or hosting a cozy dinner, this recipe delivers a hearty, satisfying meal that everyone will love. Enjoy the comforting, rich flavors of this easy slow cooker dish!
Slow Cooker Beef Ramen Noodles
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten Free
Description
Slow Cooker Beef Ramen Noodles is a comforting, flavorful dish that combines tender beef, savory broth, and ramen noodles. Slow-cooked for melt-in-your-mouth beef, this easy, hands-off recipe is perfect for busy days or cozy dinners. The beef becomes tender while the noodles soak up the delicious broth, making it a satisfying and flavorful meal that the whole family will love.
Ingredients
For the beef and broth:
-
1 1/2 pounds beef chuck roast (or stew meat, cut into chunks)
-
4 cups beef broth (low-sodium)
-
1/4 cup soy sauce (or tamari for gluten-free)
-
1 tablespoon sesame oil
-
2 cloves garlic, minced
-
1-inch piece of ginger, minced or grated
-
1 tablespoon brown sugar
-
1 tablespoon rice vinegar
-
1/2 teaspoon red pepper flakes (optional, for heat)
-
2 cups water
For the noodles and toppings:
-
4 packs of instant ramen noodles (discard the seasoning packets)
-
2 green onions, chopped (for garnish)
-
Soft-boiled eggs (optional, for garnish)
-
1/2 cup spinach, bok choy, or other leafy greens (optional, for extra veggies)
- Sesame seeds (optional, for garnish)
Instructions
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Prepare the beef and broth:
In a slow cooker, combine beef chuck roast (or stew meat), beef broth, soy sauce, sesame oil, garlic, ginger, brown sugar, rice vinegar, red pepper flakes (if using), and water. Stir to combine. -
Cook the beef:
Cover and set the slow cooker to cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds. -
Shred the beef:
Once the beef is cooked, remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the slow cooker and stir to mix with the broth. -
Add the noodles:
About 15 minutes before serving, add the ramen noodles to the slow cooker, stirring to combine with the broth. Cover and cook for 10-15 minutes until the noodles are fully cooked. -
Serve:
Once the noodles are tender, ladle the beef, broth, and noodles into bowls. Top with chopped green onions, a soft-boiled egg (if desired), leafy greens, and sesame seeds for extra flavor and texture.
Notes
Add vegetables: For a heartier dish, add mushrooms, carrots, or bell peppers to the slow cooker along with the beef and broth.Spicy version: Increase red pepper flakes or add sriracha to the broth for more heat.ree option: Use gluten-free ramen noodles or another gluten-free noodle type for a gluten-free version.Soy-free version: Replace soy sauce with coconut aminos for a soy-free option.
