This Slow Cooker Beef Ramen Noodles recipe is a lifesaver on busy evenings. It delivers a rich, savory broth and wonderfully tender beef with minimal effort.
My dad, James, is a classic meat-and-potatoes man. I’ll never forget the slow smile that spread across his face after his first skeptical bite of this ramen. “This is one noodle recipe I can get behind,” he said.
Why This Bowl Feels Like a Hug
- Set It and Forget It: This recipe is perfect for a busy day. Just combine the main ingredients in the slow cooker and let it work its magic.
- Tender, Flavorful Beef: Slow cooking the beef chuck roast makes it incredibly tender and allows it to soak up all the savory flavors of the sauce.
- Quick Noodle Finish: The ramen noodles and carrots cook directly in the slow cooker in the last few minutes, making this a convenient one-pot meal.
- Customizable: Feel free to add other vegetables like mushrooms or bok choy for extra nutrition and flavor.
Gathering Your Ingredients
- 2 lbs beef chuck roast, sliced into strips
- 1/4 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch + 2 tablespoons water (slurry)
- 3 packs ramen noodles (seasoning packets discarded)
- 2 medium carrots, julienned
- 1/2 cup green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
My Simple Steps to a Perfect Ramen
Start with a Flavorful Foundation
Place the beef strips, soy sauce, beef broth, honey, sesame oil, minced garlic, and grated ginger into your slow cooker. Give everything a good stir to make sure the beef is well-coated. My dad always says that this initial mix is where the flavor magic begins.
Let the Slow Cooker Work Its Magic
Cover the slow cooker and set it to cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the beef is fall-apart tender. There’s nothing better than coming home to the comforting smell of this slow cooker beef.
Creating That Silky, Rich Sauce
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this into the slow cooker, then cover and cook on high for another 10 minutes. This will thicken the sauce into a lovely, rich consistency.
The Noodles’ Grand Finale
Add the ramen noodles (without the seasoning packets) and the julienned carrots directly into the slow cooker. Stir well, making sure the noodles are submerged in the sauce. Cover and cook for about 5-6 more minutes, just until the noodles are tender.
A Beautiful Finish
Once the noodles are cooked, give everything one last stir. Serve your delicious beef ramen in bowls, topped with freshly sliced green onions and a sprinkle of sesame seeds.
A Friendly Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
For a Lighter Touch
- Add More Veggies: Boost the nutritional value by adding vegetables like bok choy, spinach, or mushrooms in the last 30 minutes of cooking.
- Leaner Protein: For a lighter version, you can swap the beef chuck roast for a leaner cut like flank steak or even use ground turkey.
- Use Whole Wheat Noodles: Substitute regular ramen with whole wheat or brown rice noodles for added fiber.
My Favorite Ways to Serve This Dish
- Add a Soft-Boiled Egg: A classic ramen topping, a soft-boiled egg adds a wonderful creaminess to the dish.
- A Little Spice: For those who like a bit of heat, a drizzle of sriracha or chili oil before serving is a fantastic addition.
- Serve with a Side: This ramen pairs beautifully with a side of steamed edamame or a crisp cucumber salad.
Tips to Ensure It’s Perfect Every Time
- Overcooking the Noodles: Ramen noodles cook very quickly. Be sure to add them at the very end of the cooking process to prevent them from becoming mushy.
- Not Thickening the Sauce: Don’t skip the cornstarch slurry step. It’s essential for creating a rich, sauce-like broth that clings to the noodles and beef, rather than a thin, watery one.
- Using the Seasoning Packets: The recipe creates its own flavorful broth, so the high-sodium seasoning packets that come with the ramen are not needed and should be discarded.
Saving a Bowl for Later
To keep leftovers fresh, it’s best to store the broth and solids separately in airtight containers in the refrigerator. This prevents the noodles from absorbing all the liquid and becoming soggy. When stored this way, your Slow Cooker Beef Ramen should last for up to 3 days. To reheat, simply warm the broth on the stove and add the noodles and beef back in to heat through.
From My Kitchen to Yours
There’s something so special about a meal that cooks low and slow, filling the house with warmth and delicious smells. This beef ramen noodle recipe has become a symbol of comfort in our home, turning a simple Sunday into a cherished memory. I hope it brings the same joy and coziness to your kitchen and creates new memories for your family to share.
Your Questions, Answered with Love
Can I use a different cut of beef?
Yes, you can use other cuts like beef brisket or flank steak. However, cooking times may need to be adjusted to ensure the meat becomes tender.
Can this recipe be made gluten-free?
Absolutely. To make this a gluten-free beef ramen recipe, simply substitute the soy sauce with tamari and use gluten-free ramen noodles.
What other vegetables can I add to this ramen?
This is one of those highly versatile ramen noodle recipes! Feel free to add broccoli, bell peppers, bok choy, or shiitake mushrooms. Add heartier vegetables earlier in the cooking process and delicate greens, like spinach, at the very end.
Print
Slow Cooker Beef Ramen Noodles
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Beef Ramen Noodles recipe is a lifesaver on busy evenings. It delivers a rich, savory broth and wonderfully tender beef with minimal effort.
Ingredients
- 2 lbs beef chuck roast, sliced into strips
- 1/4 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch + 2 tablespoons water (slurry)
- 3 packs ramen noodles (seasoning packets discarded)
- 2 medium carrots, julienned
- 1/2 cup green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Place the beef strips, soy sauce, beef broth, honey, sesame oil, minced garlic, and grated ginger into your slow cooker. Stir well to coat the beef.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until beef is tender.
- Whisk cornstarch and water in a small bowl to make a slurry. Stir into the slow cooker, cover, and cook on HIGH for another 10 minutes to thicken.
- Add ramen noodles and carrots directly to the slow cooker. Stir to submerge noodles and cook for 5-6 minutes until tender.
- Stir everything together, then serve in bowls topped with green onions and sesame seeds.
Notes
For extra nutrition, add mushrooms, bok choy, or spinach. Discard ramen seasoning packets as the recipe creates its own flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 1180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: slow cooker beef ramen noodles, beef ramen, crockpot beef noodles, easy ramen dinner