If a big bowl of warm, savoury noodles sounds like the answer to all your dinner prayers, meet your new favorite: Slow Cooker Beef Ramen Noodles. This easy ramen dinner blends tender beef, rich umami broth, and slurp-worthy noodles for the ultimate comfort food. And the best part? Your slow cooker does the heavy lifting.
Why You’ll Love This Slow Cooker Beef Ramen
This isn’t your college ramen. It’s an Asian-inspired noodle bowl that feels restaurant-quality but is incredibly easy to make at home. With fall-apart beef, bold flavours from hoisin and sesame, and just enough veggies to feel virtuous, this beef noodle soup is perfect for weeknights, meal prep, or cosy weekends.
Ingredients
For the beef and broth:
- 1 kg (2 lbs) beef chuck roast or stew meat, cut into chunks
- 960 ml (4 cups) low-sodium beef broth
- 80 ml (1/3 cup) low-sodium soy sauce
- 60 ml (1/4 cup) hoisin sauce
- 30 ml (2 tbsp) oyster sauce
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) rice vinegar
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 13 g (1 tbsp) brown sugar
- 1 tsp chilli flakes (optional)
For the ramen:
- 3–4 packs instant ramen noodles (discard seasoning packets)
- 120 g (1 cup) shredded carrots
- 1 cup baby spinach or bok choy
- 60 g (1/2 cup) sliced green onions
For garnish (optional):
- Soft-boiled eggs
- Sesame seeds
- Additional green onions
How to Make It
- Add the beef chunks to your slow cooker.
- In a medium bowl, whisk together beef broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes (if using). Pour over the beef.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and shreddable.
- Remove the beef, shred with two forks, then return it to the slow cooker.
- Add ramen noodles, shredded carrots, and greens. Gently stir to submerge.
- Cover and cook on high for 5–7 minutes, or until noodles are just tender.
- Ladle into bowls and top with soft-boiled eggs, sesame seeds, and more green onions if you like.
Tips for the Best Ramen Night
- Want deeper flavour? Sear the beef in a skillet before slow cooking.
- Don’t overcook the noodles. Add them only when you’re ready to eat.
- Make it spicy with extra chili oil or a drizzle of sriracha.
Ramen, the Slow Cooker Way
The first time I tried ramen in a slow cooker, I was sceptical. Would the flavours really develop? Could the noodles hold up? The answer was a resounding yes. One bite in, I was hooked. Now, this slow cooker beef ramen is my go-to for rainy nights, dinner with friends, or anytime I need a steaming bowl of joy.
What to Serve with Your Beef Noodle Soup
Honestly, it’s a meal in a bowl. But if you want to round it out, serve with spring rolls, cucumber salad, or steamed edamame. A cold Asian-style slaw also adds a crunchy contrast.
How to Store and Reheat
Let leftovers cool completely, then store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. If possible, store noodles separately to avoid sogginess. You can also freeze the broth and beef (without noodles) for up to 2 months.
FAQs
Can I use another cut of beef?
Yes, brisket or short ribs also work well—just trim excess fat.
Can I add other veggies?
Absolutely. Mushrooms, corn, or bean sprouts are delicious additions.
Do I need to use instant ramen?
Nope. You can use fresh or dried ramen, udon, or rice noodles.
Is this kid-friendly?
Totally! Just go easy on the chilli flakes if your little ones prefer milder flavours.
Slurp-Worthy, Soul-Soothing
Slow Cooker Beef Ramen Noodles check every box: hearty, comforting, and rich in flavour. It’s an easy ramen dinner that tastes like you spent hours at the stove—when really, your slow cooker did all the magic. Slurp, smile, and repeat.
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Print
Slow Cooker Beef Ramen Noodles
- Total Time: 8 hours 15 minutes
- Yield: 4–6 servings 1x
Description
Slow Cooker Beef Ramen Noodles bring the cozy comfort of Asian-inspired noodle soup straight to your kitchen, with minimal effort. Tender shredded beef, umami-rich broth, fresh vegetables, and slurp-worthy noodles come together in one pot for a satisfying, soul-soothing bowl that’s perfect for busy weeknights or rainy-day cravings
Ingredients
For the beef and broth:
-
1 kg (2 lbs) beef chuck roast or stew meat, cut into chunks
-
960 ml (4 cups) low-sodium beef broth
-
80 ml (1/3 cup) low-sodium soy sauce
-
60 ml (1/4 cup) hoisin sauce
-
30 ml (2 tbsp) oyster sauce
-
15 ml (1 tbsp) sesame oil
-
15 ml (1 tbsp) rice vinegar
-
3 garlic cloves, minced
-
1 tsp grated fresh ginger
-
13 g (1 tbsp) brown sugar
-
1 tsp chili flakes (optional)
For the ramen:
-
3–4 packs instant ramen noodles (seasoning packets discarded)
-
120 g (1 cup) shredded carrots
-
1 cup baby spinach or bok choy
-
60 g (1/2 cup) sliced green onions
For garnish (optional):
-
Soft-boiled eggs
-
Sesame seeds
-
Additional green onions
Instructions
-
Place beef chunks in the slow cooker.
-
In a bowl, whisk together broth, soy sauce, hoisin, oyster sauce, sesame oil, vinegar, garlic, ginger, brown sugar, and chili flakes. Pour over the beef.
-
Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender.
-
Shred the beef and return it to the broth.
-
Add ramen noodles, carrots, and greens. Stir gently.
-
Cover and cook on high for 5–7 minutes, just until noodles are tender.
-
Serve hot, topped with optional garnishes like soft-boiled eggs and sesame seeds.
Notes
Sear the beef first for richer flavor if desired.
Avoid overcooking noodles—add them right before serving.
You can store noodles separately to prevent sogginess in leftovers.
Freeze broth and beef without noodles for longer storage.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low)
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired