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