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Slow Cooker Beef Ramen Noodles

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Slow cooker beef ramen noodles are a cozy, flavorful meal featuring tender slow-cooked beef, savory broth, and slurp-worthy noodles. This easy dish is a homemade twist on classic ramen, made with minimal effort.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 7–8 hours on low or 4–5 hours on high
  • Total Time: 8 hours (including final assembly)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired
  • Diet: Halal

Ingredients

  • 1.5–2 lbs beef chuck roast or stew meat, cut into chunks
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/3 cup soy sauce
  • 2 tablespoons hoisin sauce or oyster sauce
  • 4 cups beef broth
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon rice vinegar or 1 teaspoon sesame oil
  • 4 packages ramen noodles (discard seasoning packets)
  • 2 green onions, sliced
  • Optional: bok choy, mushrooms, shredded carrots, soft-boiled eggs, chili flakes

Instructions

  1. Place beef, garlic, ginger, soy sauce, hoisin sauce, beef broth, brown sugar, and rice vinegar or sesame oil into a slow cooker.
  2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and shreds easily.
  3. About 30 minutes before serving, shred the beef and return it to the broth.
  4. Add ramen noodles and any optional vegetables (like bok choy or mushrooms) to the slow cooker. Cook for 10–15 minutes, until noodles are tender.
  5. Ladle soup into bowls and top with green onions, soft-boiled eggs, or chili flakes as desired.

Notes

  • Store noodles separately from broth to avoid sogginess when storing leftovers.
  • Use miso paste, sriracha, or chili paste for added depth or spice.
  • Udon or rice noodles can be used instead of ramen.
  • Swap beef for boneless chicken thighs for a lighter option.
  • Freeze broth and beef separately; add fresh noodles upon reheating.

Nutrition

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