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Delicious slow cooker beef ramen noodles served in a bowl with green onions and a soft-boiled egg, garnished with chili oil.
Alyssa

Slow Cooker Beef Ramen Noodles

A comforting and delicious slow cooker dish featuring tender beef and ramen noodles in a rich, flavorful broth.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Notes

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

Equipment

  • 1 Slow Cooker

Method
 

  1. Season the beef chuck chunks with salt and pepper.
  2. Layer Ingredients: Add the beef to the slow cooker. Then, add sliced onions, minced garlic, and grated ginger on top.
  3. Add Liquid: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine.
  4. Set Slow Cooker: Cover and set your slow cooker to low for 8 hours or high for 4 hours.
  5. Cook: Let it cook until the beef is tender and easily shredded.
  6. Prepare Noodles: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
  7. Add Vegetables: Stir in the baby spinach into the slow cooker just before serving, allowing it to wilt slightly.
  8. Serve: Ladle the beef and broth over the cooked ramen noodles in bowls.
  9. Garnish: Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for added spice, if desired.

Notes

This recipe is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.