Slow Cooker Beef Ramen Noodles

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Description

This Slow Cooker Beef Ramen Noodles recipe is a hearty, comforting, and flavorful dish perfect for weeknight dinners. Tender beef slow-cooked in a savory soy-garlic-ginger broth, paired with vegetables, and finished with ramen noodles makes a cozy one-pot meal that’s both easy and satisfying. It’s a fusion of Asian-inspired flavors and the convenience of a slow cooker.

Ingredients For Slow Cooker Beef Ramen Noodles

  • 1 ½ lbs (700g) beef stew meat or chuck roast, cut into bite-sized pieces

  • 6 cups beef broth (low sodium)

  • ½ cup soy sauce (low sodium)

  • ⅓ cup hoisin sauce (or oyster sauce)

  • 2 tbsp rice vinegar (or apple cider vinegar)

  • 1 tbsp sesame oil

  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

  • 4 cloves garlic, minced

  • 2 tbsp brown sugar or honey

  • 1 tsp crushed red pepper flakes (optional for spice)

  • 2 cups mushrooms, sliced

  • 1 cup carrots, julienned or thinly sliced

  • 1 cup bell pepper, thinly sliced

  • 2–3 packs instant ramen noodles (discard seasoning packets)

  • 3 green onions, chopped (for garnish)

  • 1 tbsp sesame seeds (optional)

  • Fresh cilantro, chopped (optional)

 Instructions

  1. Prepare Beef & Base

    • In the slow cooker, add beef, broth, soy sauce, hoisin sauce, vinegar, sesame oil, ginger, garlic, and brown sugar. Stir well to combine.

  2. Slow Cook

    • Cover and cook on Low for 7–8 hours or High for 3–4 hours, until beef is tender.

  3. Add Vegetables

    • About 30 minutes before serving, add mushrooms, carrots, and bell peppers. Stir and cover again.

  4. Cook Ramen Noodles

    • In the last 10 minutes, add ramen noodles directly to the slow cooker. Stir occasionally until soft.

  5. Serve & Garnish

    • Ladle into bowls and top with green onions, sesame seeds, and cilantro if desired.

 Notes

  • For richer flavor, sear beef cubes in a skillet with oil before adding to the slow cooker.

  • Adjust sweetness with more or less brown sugar/honey.

  • Use baby bok choy, snap peas, or spinach for extra greens.

  • Instant ramen works best, but rice noodles or udon can be substituted.

Tips

  • Don’t overcook noodles: Add them only at the end, or they’ll turn mushy.

  • Meal prep: Cook beef and broth ahead, refrigerate, then reheat and add noodles fresh before serving.

  • Make it spicy: Add sriracha, chili paste, or extra red pepper flakes.

  • Boost protein: Add a soft-boiled egg on top for authentic ramen vibes.

Servings

  • Serves: 6 people

  • Serving Size: ~1 ½ cups

 Nutritional Info (per serving, approx.)

  • Calories: 410 kcal

  • Protein: 28g

  • Carbohydrates: 38g

  • Fat: 15g

  • Fiber: 3g

  • Sodium: 1250mg

  • Sugar: 8g

(Values vary depending on noodles and sauces used.)

 Health Benefits

  • Protein-packed: Beef provides iron and muscle-building protein.

  • Immune support: Garlic, ginger, and vegetables boost antioxidants.

  • Energy-sustaining: Ramen noodles and broth give a comforting carb boost.

  • Gut-friendly: Warm broth is soothing and aids digestion.

Q & A

Q1: Can I use chicken instead of beef?
Yes! Chicken thighs or breasts work well with the same method.

Q2: Can I make this vegetarian?
Absolutely – replace beef with tofu or mushrooms and use vegetable broth.

Q3: How do I store leftovers?
Store in an airtight container for up to 3 days. Noodles may soften more over time, so you can cook noodles fresh when reheating.

Q4: Can I freeze this dish?
Freeze the beef broth mixture (without noodles) for up to 2 months. Add noodles fresh when reheating.

Q5: What’s the best noodle substitute if I don’t have ramen?
Udon, rice noodles, or even spaghetti work well in a pinch.

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