Description
Slow Cooker Beef Ramen Noodles is a comforting, one-pot meal that brings together tender beef, savory broth, and chewy noodles in a flavorful, Asian-inspired dish. It’s an easy, customizable dinner perfect for cozy nights and stress-free weeknight cooking.
Ingredients
For the beef and broth:
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1 kg (2 lbs) beef chuck roast or stew meat, cut into chunks
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950 ml (4 cups) low sodium beef broth
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80 ml (1/3 cup) low sodium soy sauce
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60 ml (1/4 cup) hoisin sauce
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30 ml (2 tbsp) oyster sauce
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15 ml (1 tbsp) sesame oil
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15 ml (1 tbsp) rice vinegar
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3 garlic cloves, minced
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1 tsp grated ginger
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12 g (1 tbsp) brown sugar
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1 tsp chili flakes (optional)
For the ramen:
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3–4 packs instant ramen noodles (discard seasoning packets)
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1 cup shredded carrots
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1 cup baby spinach or bok choy
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1/2 cup sliced green onions
Optional garnish:
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Soft-boiled eggs
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Sesame seeds
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Additional green onions
Instructions
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Place beef chunks in the slow cooker.
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In a bowl, whisk together beef broth, soy sauce, hoisin, oyster sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes.
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Pour the mixture over the beef. Cover and cook on low for 7–8 hours or high for 4–5 hours until tender.
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Remove beef, shred it with forks, and return it to the broth.
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Add ramen noodles, shredded carrots, and spinach or bok choy. Stir to submerge noodles.
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Cover and cook on high for 5–7 minutes until noodles are cooked.
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Serve in bowls and garnish with green onions, sesame seeds, and soft-boiled eggs.
Notes
Use low-sodium sauces to avoid an overly salty broth.
Customize with mushrooms, corn, or bamboo shoots.
For best texture, freeze the beef and broth without noodles.
Instant ramen is easiest, but fresh noodles offer a great upgrade.
Perfect for meal prep and freezer-friendly before adding noodles.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high) + 5–7 minutes for noodles
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired