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Slow Cooker Beef Ramen Noodles

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Slow Cooker Beef Ramen Noodles is a hearty, flavorful, and comforting meal featuring tender shredded beef, savory broth, and slurp-worthy noodles. Cooked low and slow, it’s an effortless dish that delivers deep umami flavor and cozy satisfaction in every bite.

Ingredients

  • 2 lbs beef chuck roast or stew meat
  • 1/3 cup soy sauce
  • 4 cups beef broth
  • 2 tbsp brown sugar or honey
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger or 1 tsp ground ginger
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (optional)
  • 3 packs ramen noodles (discard seasoning packets)
  • 3 green onions, chopped
  • 1 cup carrots, julienned
  • 2 cups bok choy or spinach
  • 1 cup mushrooms, sliced
  • Salt and pepper to taste
  • Red pepper flakes or sriracha (optional for spice)

Instructions

  1. Place the beef in the bottom of the slow cooker.
  2. In a bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and rice vinegar. Pour over the beef.
  3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and easy to shred.
  4. Shred the beef with two forks and stir back into the broth about 30 minutes before serving.
  5. Add the carrots, bok choy, and mushrooms, and cook until vegetables are tender.
  6. Just before serving, add the ramen noodles directly into the slow cooker. Cook for 5–8 minutes, until noodles are soft but not mushy.
  7. Season with salt, pepper, or additional soy sauce to taste.
  8. Serve hot, garnished with chopped green onions and a drizzle of sriracha if desired.

Notes

  • Add noodles at the end to avoid overcooking.
  • Use low-sodium soy sauce to control salt levels.
  • Customize with your favorite vegetables or toppings.
  • For a thicker broth, stir in a cornstarch slurry in the last 15 minutes.
  • Cook noodles separately if planning to freeze the beef mixture.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-beef-ramen-noodles/