This Easy Slow Cooker Beef Ramen Noodles recipe is a warm hug in a bowl! Tender beef simmers all day with savory broth and soft noodles—perfect for busy days!
I love how this dish comes together without much fuss. Just toss everything in and let the slow cooker do its thing. You’ll be rewarded with a hearty meal that everyone will enjoy!
Key Ingredients & Substitutions
Beef: Beef chuck roast works best for this recipe due to its marbling, which adds flavor and tenderness. If you prefer a leaner option, use sirloin or flank steak instead, but adjust the cooking time as these may cook faster.
Beef broth: Use low-sodium beef broth to control the saltiness of the dish. If you’re short on beef broth, vegetable broth is a good substitute, but it will change the flavor a bit.
Soy sauce: Regular soy sauce gives a rich umami flavor. For gluten-free options, tamari or coconut aminos work well and add a similar taste.
Vegetables: Carrots and onions add sweetness and texture. Feel free to swap in bell peppers, zucchini, or even spinach for added color and nutrients. If you don’t have fresh ginger, ground ginger can substitute in a pinch adding a different flavor profile.
Ramen noodles: Instant ramen noodles are quick and easy but you could use soba, udon, or even rice noodles based on dietary needs. Just adjust cooking time as needed.
How Do I Achieve Tender Shredded Beef?
Getting tender beef is key for this flavorful ramen. Start with a good cut of meat like chuck roast that has fat for added flavor. Cooking low and slow is essential to break down tough fibers in the beef.
- Place beef chunks in the slow cooker without overcrowding.
- Make sure to cover with broth to keep it moist. If possible, use a meat thermometer to ensure it reaches at least 195°F for ideal shredding.
- Once done cooking, let the meat rest for 10 minutes before shredding it with forks. This keeps the juices intact.
By following these steps, you’ll have beautifully tender beef that elevates your ramen dish!
Easy Slow Cooker Beef Ramen Noodles
Ingredients You’ll Need:
For The Beef and Broth:
- 1.5 to 2 pounds beef chuck roast or stew meat, cut into chunks
- 4 cups beef broth
- 1 cup water
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 1 tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes (optional, for heat)
For The Vegetables:
- 3-4 large carrots, peeled and cut into thin strips or rounds
- 1 small onion, sliced
- 4 ounces mushrooms, sliced (optional)
For The Noodles:
- 3 packs instant ramen noodles (discard seasoning packets)
For The Garnish:
- 2 green onions, thinly sliced for garnish
- Sesame seeds for garnish (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This dish requires about 15 minutes of prep time and then a cooking time of 4-8 hours depending on your slow cooker setting. So, you can set it in the morning and come home to a delicious, hearty meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by placing the beef chunks directly into the slow cooker. This is the base of your dish, so make sure it’s evenly distributed.
2. Make the Broth:
In a bowl, whisk together the beef broth, water, soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, and if you like it spicy, you can add the crushed red pepper flakes. Mix well until combined!
3. Combine Ingredients:
Pour the broth mixture over the beef in the slow cooker. Next, toss in the sliced onions, carrots, and mushrooms (if you’re using them). Everything should be nicely layered.
4. Start Cooking:
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. You want the beef to be tender enough to shred with a fork.
5. Shred the Beef:
About 20 minutes before you’re ready to serve, carefully remove the beef from the slow cooker. Use two forks to shred it into bite-sized pieces, then return it back to the slow cooker to soak up all those delicious flavors.
6. Add the Noodles:
Break the ramen noodles into smaller pieces and stir them into the slow cooker. Make sure they’re submerged in the broth, cover again, and let them cook for an additional 10-15 minutes until tender but not mushy.
7. Final Touches:
Before serving, taste the broth and adjust the seasoning with salt and pepper as needed. Enjoy the lovely aroma filling your kitchen!
8. Serve It Up:
ladle the ramen into bowls, finishing with a sprinkle of sliced green onions and sesame seeds for a pop of flavor and color. Dive in and enjoy this comforting bowl of ramen!
Enjoy your comforting, flavorful Slow Cooker Beef Ramen!
FAQ for Easy Slow Cooker Beef Ramen Noodles
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef! Just make sure it’s completely thawed before placing it in the slow cooker to ensure even cooking. Thaw it overnight in the refrigerator or use the cold water method for a quicker solution.
How Can I Adjust the Spice Level?
If you want a milder dish, you can omit the crushed red pepper flakes altogether or use just a pinch. For extra heat, consider adding sliced jalapeños or a dash of hot sauce when serving for individual portions.
What Should I Do If My Noodles Turn Out Mushy?
To avoid mushy noodles, keep an eye on them during the last cooking period after adding them to the broth. Check for doneness at the 10-minute mark. You can also reduce the cooking time of the noodles depending on personal preference; add them later if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pot on the stove or in the microwave, adding a little broth or water if needed to loosen the noodles and prevent drying out.
