Slow Cooker Beef Ramen Noodles is a hearty and flavorful dish that combines tender beef, savory broth, and delicious ramen noodles for a comforting meal. Perfect for busy weeknights, this dish is easy to prepare and packed with umami flavors that the whole family will love.
Why You’ll Love This Recipe
- Effortless Cooking: Let the slow cooker do all the work while you go about your day.
- Rich and Flavorful: The broth is infused with soy sauce, garlic, and ginger for a deep, savory taste.
- Tender Beef: Slow-cooked beef becomes incredibly tender and melts in your mouth.
- Customizable: Add your favorite vegetables and toppings to make it your own.
- Perfect for Meal Prep: Leftovers taste just as good the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast, thinly sliced
- Beef broth
- Soy sauce
- Hoisin sauce
- Garlic, minced
- Fresh ginger, grated
- Brown sugar
- Sesame oil
- Rice vinegar
- Red pepper flakes (optional, for heat)
- Carrots, julienned
- Mushrooms, sliced
- Green onions, chopped
- Ramen noodles (discard seasoning packets)
- Bok choy, chopped
- Sesame seeds (for garnish)
Directions
- Prepare the Beef: Place thinly sliced beef chuck roast in the slow cooker.
- Make the Broth: In a bowl, mix beef broth, soy sauce, hoisin sauce, garlic, ginger, brown sugar, sesame oil, rice vinegar, and red pepper flakes. Pour over the beef.
- Slow Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender.
- Add Vegetables: Stir in carrots, mushrooms, and bok choy. Cook for another 30 minutes on low.
- Cook the Noodles: Just before serving, cook ramen noodles separately according to package instructions. Drain and add to the slow cooker.
- Garnish and Serve: Top with green onions and sesame seeds. Serve hot and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Total Time: 8 hours 15 minutes
Variations
- Spicy Version: Add sriracha or chili paste for extra heat.
- Different Protein: Swap beef for chicken or pork.
- Extra Veggies: Add bell peppers, snow peas, or baby corn.
- Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
- Low-Carb: Substitute ramen with shirataki noodles or zucchini noodles.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze broth and beef separately for up to 3 months. Add fresh noodles when reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.
FAQs
Can I use a different cut of beef?
Yes! Short ribs, flank steak, or stew meat work well.
Do I need to cook the noodles separately?
Yes, this prevents them from becoming mushy in the slow cooker.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 35 minutes, then quick release before adding noodles.
What toppings go well with beef ramen?
Try soft-boiled eggs, nori, extra green onions, or chili oil.
Can I make this ahead of time?
Yes! Store the broth and beef separately from the noodles for best results.
What if I don’t have hoisin sauce?
You can substitute it with a mix of soy sauce, honey, and a bit of peanut butter.
How can I thicken the broth?
Mix 1 tablespoon of cornstarch with water and stir it in before serving.
Can I use fresh ramen noodles?
Yes! Just add them at the very end and cook for a few minutes until tender.
How can I add more flavor?
Use homemade beef broth, add a splash of fish sauce, or simmer with a cinnamon stick.
What’s the best way to slice the beef?
Slice it against the grain for the most tender texture.
Conclusion
Slow Cooker Beef Ramen Noodles is a comforting and flavorful dish that’s easy to make and full of delicious ingredients. Whether you’re meal prepping or serving a family dinner, this recipe is sure to become a favorite. Try it today and enjoy a bowl of homemade ramen!
PrintSlow Cooker Beef Ramen Noodles
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: ~7 hours
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Description
This savory, slow-cooked beef ramen is packed with umami flavor and topped with fresh veggies for a comforting, restaurant-quality dish made at home!
Ingredients
- :
- 1 1/2 lbs beef chuck roast (or flank steak), thinly sliced
- 4 cups beef broth (low sodium)
- 1/3 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons brown sugar
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon sesame oil
- 8 oz mushrooms, sliced (optional)
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 cup shredded carrots
- 1 cup baby bok choy or spinach
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- :
- Prepare the sauce: In a bowl, mix beef broth, soy sauce, hoisin sauce, brown sugar, ginger, garlic, rice vinegar, and red pepper flakes.
- Slow cook the beef: Place sliced beef in the slow cooker and pour the sauce over it. Add mushrooms if using. Cover and cook on low for 6-7 hours or high for 3-4 hours, until beef is tender.
- Add noodles & veggies: In the last 15-20 minutes, add the ramen noodles (breaking them into pieces if needed). Stir in carrots and bok choy/spinach. Cook until noodles are tender.
- Finish & serve: Drizzle in sesame oil, stir, and let sit for a few minutes. Serve hot, garnished with green onions and sesame seeds.
Notes
- :
- Make it spicy: Add sriracha or chili paste for extra heat.
- Protein swaps: Use chicken or pork instead of beef.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to keep noodles from drying out.
Nutrition
- Calories: ~400
- Sugar: 10g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
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