Slow Cooker Beef Ramen Noodles
This Slow Cooker Beef Ramen Noodles recipe features tender beef, savory broth, and noodles, perfect for a warm, filling meal with minimal effort.
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.
Notes
Tips: 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. Adjust the broth seasoning with more soy sauce or brown sugar to balance flavors. Add vegetables like mushrooms or carrots for extra nutrition.