Slow Cooker Beef Ramen Noodles

Slow cooker beef ramen noodles are my favorite way to turn a classic comfort food into a hearty, flavorful meal with minimal effort. With tender, slow-cooked beef, a rich, savory broth, and slurp-worthy noodles, this dish is a total upgrade from the instant version. It’s cozy, satisfying, and perfect for weeknights or when I just want to set it and forget it.

Why You’ll Love This Recipe

I love this recipe because it combines convenience with flavor. The slow cooker does most of the work, transforming simple ingredients into a deliciously rich and tender dish. It’s way more satisfying than a packet of ramen, but still has that nostalgic feel. Plus, I can customize it with my favorite veggies and toppings to make it a full, balanced meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or stew meat (cut into chunks)

• Garlic (minced)

• Fresh ginger (grated)

• Soy sauce

• Hoisin sauce or oyster sauce

• Beef broth

• Brown sugar or honey

• Rice vinegar or sesame oil

• Ramen noodles (discard seasoning packet if using instant)

• Green onions (sliced)

• Optional: bok choy, shredded carrots, mushrooms, soft-boiled eggs, chili flakes

Directions

1. I add the beef, garlic, ginger, soy sauce, hoisin sauce, beef broth, brown sugar, and a splash of vinegar or sesame oil to the slow cooker.

2. I cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and shreds easily.

3. About 30 minutes before serving, I shred the beef and stir it back into the broth.

4. I add ramen noodles directly into the slow cooker and let them cook for about 10–15 minutes until just tender.

5. If I’m adding veggies like bok choy or mushrooms, I stir them in with the noodles so they cook lightly in the broth.

6. I ladle the soup into bowls and top with green onions, soft-boiled eggs, or chili flakes, depending on what I’m craving.

Servings and timing

This recipe serves about 4 people.
Total time:

• 10 minutes for prep

• 7–8 hours on low or 4–5 hours on high in the slow cooker

• Plus 10–15 minutes for noodles and final assembly

Variations

Sometimes I switch the beef for  chicken thighs for a different flavor. I’ve also used miso paste or a dash of sriracha in the broth for extra depth and heat. For a more veggie-forward version, I double up on mushrooms, spinach, and edamame. I like experimenting with different types of noodles too—udon or rice noodles work great here.

Storage/Reheating

I store the soup and noodles separately if possible, to keep the noodles from getting too soft. In the fridge, leftovers keep for up to 4 days. To reheat, I warm the broth and beef in a pot, then add fresh or leftover noodles just before serving. If frozen, I thaw in the fridge overnight before reheating.

FAQs

Can I use instant ramen noodles?

Yes, I often use instant noodles—just discard the seasoning packet. I add them at the end and cook until tender, about 3–5 minutes.

Can I cook the noodles separately?

Absolutely. Sometimes I cook the noodles on the side and add them to each bowl when serving, which helps control texture.

What’s the best cut of beef to use?

I usually go with chuck roast or stew meat. They become super tender and flavorful after slow cooking.

Can I make this spicy?

Yes, I stir in chili paste, sriracha, or red pepper flakes to the broth. I also serve it with extra spice on the side.

Is this recipe freezer-friendly?

The beef and broth freeze well, but I leave out the noodles and add fresh ones when reheating to avoid mushy texture.

Conclusion

Slow cooker beef ramen noodles are a comforting, flavorful dish that’s simple to make and always satisfying. With tender meat, rich broth, and chewy noodles, it’s a homemade version of a takeout favorite that I love coming back to. Whether I’m meal prepping or making a cozy dinner, this recipe always delivers.

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