Slow Cooker Beef Ramen Noodles
This Slow Cooker Beef Ramen Noodles recipe offers deep, rich broth and tender beef with minimal hands-on time, making it perfect for busy nights.
Ingredients
Main Ingredients
- 1.5 pounds beef chuck roast, cut into chunks Choose good quality beef for the best flavor.
- 4 cups beef broth
- 3 cups water
- 4 cloves garlic, minced
- 1 large onion, sliced
- 1 tablespoon ginger, grated Fresh ginger recommended.
- 1/4 cup soy sauce Use high-quality soy sauce for better flavor.
- 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)
- to taste Sriracha or chili oil (optional, for heat) Add according to your spice preference.
- as desired Soft-boiled eggs (optional, for serving) Can be halved for serving.
Instructions
Preparation
- Season the beef chunks with salt and pepper.
- Add beef to the slow cooker. Top with sliced onion, minced garlic, and grated ginger.
- Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently.
Cooking
- Cover and cook on low for 8 hours or high for 4 hours.
- When beef is tender, shred it with forks right in the slow cooker or remove and shred then return to the broth.
- About 10 minutes before serving, cook ramen noodles in a separate pot according to package directions.
- Stir baby spinach into the slow cooker to wilt slightly.
- Serve: place cooked noodles in bowls and ladle beef and broth over them.
- Garnish with green onions and optional soft-boiled eggs. Add Sriracha or chili oil if you like heat.
Notes
Cool leftovers quickly, then store in airtight containers in the fridge for up to 3–4 days. Keep noodles separate from the beef and broth to avoid sogginess. To freeze, place beef and broth in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.