why make this recipe
This Slow Cooker Beef Ramen Noodles recipe makes a warm, filling meal with little work. You add ingredients, set the slow cooker, and come back to tender beef and a rich broth. It fits busy days and easy weeknight dinners. If you like slow cooked beef dishes, also check this simple creamy beef goulash for more comfort-food ideas.
introduction
This recipe gives you soft beef, savory broth, and noodles in one bowl. The flavors are simple and deep. You can make it ahead, and it feeds a family or gives good leftovers. For more slow cooker beef ideas, see this slow cooker beef stew.
how to make Slow Cooker Beef Ramen Noodles
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)
Directions :
Creating a delightful bowl of Slow Cooker Beef Ramen Noodles is easy. Follow these simple steps:
- Season the beef chuck chunks with salt and pepper.
- Layer Ingredients: Add the beef to the slow cooker. Then, add sliced onions, minced garlic, and grated ginger on top.
- Add Liquid: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Set Slow Cooker: Cover and set your slow cooker to low for 8 hours or high for 4 hours.
- Cook: Let it cook until the beef is tender and easily shredded.
- Prepare Noodles: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Add Vegetables: Stir in the baby spinach into the slow cooker just before serving, allowing it to wilt slightly.
- Serve: Ladle the beef and broth over the cooked ramen noodles in bowls.
- Garnish: Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for added spice, if desired.
These simple steps ensure everyone at your table enjoys a delicious bowl of Slow Cooker Beef Ramen Noodles, filled with rich flavors and satisfying textures. For tips on using egg noodles and rich gravy, look at this egg noodle tips.
how to serve Slow Cooker Beef Ramen Noodles
Place cooked ramen in a bowl. Spoon hot beef and broth over the noodles. Add wilted spinach and green onions. Put a soft-boiled egg on top if you like. Add Sriracha or chili oil for heat. Serve with simple sides like steamed veggies or a small salad. If you want a smoky side, try something like these barbequed beef ribs for a special meal.
how to store Slow Cooker Beef Ramen Noodles
Cool the beef and broth fully before storing. Put beef and broth in an airtight container and refrigerate for up to 3 days. Store cooked noodles separately if you can. Reheat broth with beef on the stove until hot. Add fresh-cooked noodles and spinach when serving. For longer storage, freeze the beef and broth for up to 3 months. Thaw in the fridge before reheating.
tips to make Slow Cooker Beef Ramen Noodles
- Brown the beef first for extra flavor, but you can skip this to save time.
- Use fresh ramen or egg noodles for the best texture.
- Cook noodles just before serving so they stay soft.
- Taste the broth before serving and add a little more soy sauce or brown sugar to balance it.
- Add vegetables like mushrooms or carrots if you want more veg.
variation (if any)
- Ground beef version: Brown ground beef and use it in the same broth for a quicker version.
- Spicy version: Add chili paste, more Sriracha, or fresh chiles to the slow cooker.
- Miso boost: Stir in a spoon of miso paste at the end for deeper umami.
- Vegetable ramen: Skip the beef and add extra mushrooms, bok choy, and tofu for a veg option.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Use any slow-cook friendly cut like brisket or short ribs. Adjust cook time if needed.
Q: Can I cook the noodles in the slow cooker?
A: It is better to cook noodles separately. They may get too soft if left in the slow cooker too long.
Q: How do I make soft-boiled eggs?
A: Boil eggs for 6–7 minutes, then cool in ice water. Peel and slice to add to ramen.
Q: Can I make this on the stovetop?
A: Yes. Simmer beef in a covered pot for 2–3 hours until tender, then add noodles before serving.
Q: Is this freezer friendly?
A: The beef and broth freeze well. Store noodles separately for best texture.
Conclusion
Want more slow cooker ramen ideas and recipes? Try this take on Slow Cooker Beef Ramen Noodles for a similar rich broth. For a ground beef version and easy steps, see Slow Cooker Ramen Noodles (with Ground Beef!) – Real Food …. You can also compare another slow cooker method here: Beef Ramen Noodles (Slow Cooker) – Dish ‘n’ the Kitchen.
Slow Cooker Beef Ramen Noodles
Ingredients
Beef and Broth
- 1.5 pounds beef chuck roast, cut into chunks
- 4 cups beef broth
- 3 cups water
- 4 cloves garlic, minced
- 1 medium 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
- 2 stalks green onions, sliced (for garnish)
- optional Soft-boiled eggs (for serving)
- optional Sriracha or chili oil (for heat)
Instructions
Preparation
- Season the beef chuck chunks with salt and pepper.
- Layer the beef in the slow cooker, adding sliced onions, minced garlic, and grated ginger on top.
- Pour in the beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Cover and set your slow cooker to low for 8 hours or high for 4 hours.
Cooking
- Let it cook until the beef is tender and easily shredded.
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
Finishing Touches
- Stir in the baby spinach into the slow cooker just before serving, allowing it to wilt slightly.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for added spice, if desired.
