Slow Cooker Beef Ramen Noodles Recipe

Introduction

Warm up your evenings with this comforting Slow Cooker Beef Ramen Noodles recipe. Tender beef simmered in a flavorful broth pairs perfectly with fresh noodles and vibrant greens for a satisfying homemade meal.

Ingredients

• 1.5 pounds beef chuck roast, cut into chunks
• 4 cups beef broth
• 3 cups water
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 packs fresh ramen noodles (or egg noodles)
• 1 cup baby spinach
• 2 green onions, sliced (for garnish)
• Soft-boiled eggs (optional, for serving)
• Sriracha or chili oil (optional, for heat)

Instructions

1. Step 1: Season the beef chuck chunks with salt and pepper.
2. Step 2: Place the beef in the slow cooker, then add sliced onions, minced garlic, and grated ginger on top.
3. Step 3: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine.
4. Step 4: Cover and set your slow cooker to low for 8 hours or high for 4 hours.
5. Step 5: Cook until the beef is tender and easily shredded.
6. Step 6: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
7. Step 7: Stir baby spinach into the slow cooker just before serving, allowing it to wilt slightly.
8. Step 8: Ladle the beef and broth over the cooked ramen noodles in bowls.
9. Step 9: Garnish with sliced green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil if desired for added heat.

Tips & Variations

• For extra richness, sear the beef chunks in a hot pan before adding to the slow cooker.
• Try adding mushrooms or bok choy for extra vegetables and depth of flavor.
• Use low-sodium soy sauce to control salt levels in the broth.
• Fresh ramen noodles work best, but dried egg noodles are a convenient substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the soup. Avoid cooking noodles ahead of time as they can become mushy; store them separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other slow-cooking cuts like brisket or short ribs work well, but cooking times may vary slightly depending on the cut.

How can I make this recipe spicier?

Add extra Sriracha, chili oil, or a pinch of crushed red pepper flakes when serving to increase the heat to your liking.

Slow Cooker Beef Ramen Noodles Recipe

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★★★★★

4.8 from 105 reviews

This Slow Cooker Beef Ramen Noodles recipe delivers a hearty and flavorful bowl of tender beef simmered in a savory broth with aromatic garlic, ginger, and soy sauce. Paired with fresh ramen noodles and vibrant baby spinach, it’s a comforting and easy meal perfect for any day.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Total Time: 8 hours 15 minutes (if using low setting)
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Broth

• 1.5 pounds beef chuck roast, cut into chunks
• 4 cups beef broth
• 3 cups water

Aromatics and Seasonings

• 4 cloves garlic, minced
• 1 onion, sliced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar

Noodles and Vegetables

• 2 packs fresh ramen noodles (or egg noodles)
• 1 cup baby spinach

Garnishes (Optional)

• 2 green onions, sliced
• Soft-boiled eggs
• Sriracha or chili oil

Instructions

1. Prepare the Beef: Season the beef chuck chunks generously with salt and pepper to enhance flavor.
2. Layer Ingredients: Place the seasoned beef chunks into the slow cooker, then add the sliced onions, minced garlic, and grated ginger on top to build layers of savory taste.
3. Add Liquid: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine all the ingredients without disturbing the layering.
4. Set Slow Cooker: Cover the slow cooker and set it to low for 8 hours or high for 4 hours, allowing the beef to cook slowly and absorb the flavors.
5. Cook: Let the beef simmer until it becomes tender and shreds easily with a fork, developing a rich and hearty broth.
6. Prepare Noodles: About 10 minutes before serving, cook the ramen noodles in a separate pot according to the package instructions until just tender.
7. Add Vegetables: Stir the baby spinach into the slow cooker broth and beef mixture just before serving so it wilts slightly without losing texture.
8. Serve: Ladle the juicy beef and flavorful broth over the cooked ramen noodles in bowls, creating a comforting ramen dish.
9. Garnish: Top each bowl with sliced green onions and optional soft-boiled eggs. Add a drizzle of Sriracha or chili oil for a spicy kick if desired.

Notes

• Use fresh ramen noodles for the best texture; egg noodles are a good alternative.
• Cooking times may vary slightly depending on your slow cooker model.
• Soft-boiled eggs add richness but can be omitted for a simpler dish.
• Sriracha or chili oil can be adjusted or omitted based on your spice preference.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to preserve noodle texture.

Keywords: slow cooker beef ramen, beef ramen noodles, slow cooker soup, easy beef ramen, slow cooker recipe, hearty beef noodle soup