Slow Cooker Beef Ramen Noodles Recipe

Introduction

Slow Cooker Beef Ramen Noodles combine tender, flavorful beef with savory broth and fresh noodles for a comforting meal. This hands-off recipe lets the slow cooker do the work while you prepare the finishing touches. Perfect for cozy dinners that impress with minimal effort.

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 and add sliced onions, minced garlic, and grated ginger on top.
3. Step 3: Pour in the beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and easily shredded.
5. Step 5: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
6. Step 6: Stir baby spinach into the slow cooker broth just before serving and allow it to wilt slightly.
7. Step 7: Serve the shredded beef and broth over the cooked noodles in bowls.
8. Step 8: Garnish with sliced green onions, soft-boiled eggs, and a drizzle of Sriracha or chili oil if desired for extra heat.

Tips & Variations

• For a richer broth, brown the beef chunks in a hot pan before adding them to the slow cooker.
• Substitute fresh ramen noodles with dried egg noodles or udon for a different texture.
• Add mushrooms or bok choy along with spinach for extra vegetable variety.
• Adjust the spice by controlling the amount of Sriracha or chili oil used when serving.

Storage

Store leftover beef and broth in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to prevent sogginess. Reheat the beef mixture gently on the stove or in the microwave, then combine with freshly cooked noodles before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the beef and broth ingredients in a large pot on low heat for 3 to 4 hours until the beef is tender, stirring occasionally.

What if I don’t have fresh ramen noodles?

Dried ramen, egg noodles, or udon noodles all work well as substitutes. Cook them according to the package instructions just before serving.

Slow Cooker Beef Ramen Noodles Recipe

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★★★★★

4.5 from 145 reviews

A comforting and flavorful Slow Cooker Beef Ramen Noodles recipe that combines tender beef chuck roast simmered in a savory broth with fresh ramen noodles, baby spinach, and optional garnishes like soft-boiled eggs and Sriracha for a spicy kick. This easy slow cooker meal is perfect for a hearty dinner with minimal hands-on time.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 4 to 8 hours (slow cooker)
• Total Time: 4 hours 15 minutes (high) to 8 hours 15 minutes (low)
• Yield: 4 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Beef and Broth

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

Aromatics & Seasoning

• 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

Garnish (Optional)

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

Instructions

1. Prepare the Beef: Season the beef chuck roast chunks with salt and pepper evenly to enhance flavor before cooking.
2. Layer Ingredients: Place the seasoned beef into the slow cooker, then add sliced onions, minced garlic, and grated ginger on top to build aromatic layers.
3. Add Liquid: Pour the beef broth and water over the ingredients, then add soy sauce, sesame oil, and brown sugar. Gently stir to combine all flavors without disturbing the beef too much.
4. Set Slow Cooker: Cover the slow cooker and set it to low for 8 hours or high for 4 hours to let the beef cook until tender and flavorful.
5. Cook Until Tender: Allow the beef to cook fully until it becomes tender enough to shred easily with a fork.
6. Prepare Noodles: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot to ensure they remain fresh and chewy.
7. Add Vegetables: Stir the baby spinach into the slow cooker broth just before serving so it wilts slightly without overcooking.
8. Serve: Ladle the shredded beef and rich broth over the cooked ramen noodles in serving bowls.
9. Garnish: Top with sliced green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for an extra layer of heat if desired.

Notes

• For deeper flavor, brown the beef chunks in a skillet before adding to the slow cooker.
• Fresh ramen noodles cook quickly and are preferred for texture, but dried egg noodles can be used if necessary.
• Soft-boiled eggs add richness and traditional ramen appeal but can be omitted for simplicity.
• Customize heat level by adjusting the amount of Sriracha or chili oil to taste.
• Leftover ramen broth can be stored separately and reheated, but noodles are best served fresh to avoid sogginess.

Keywords: slow cooker beef ramen, beef chuck roast recipe, easy ramen noodles, slow cooker dinner, savory beef broth, comforting meal