Description
These Slow Cooker Beef Ramen Noodles are the ultimate cozy, flavorful weeknight meal. Tender beef, rich broth, slurpy noodles, and simple prep make this comfort bowl a family favorite.
Ingredients
1.5 pounds beef chuck roast, cut into chunks
4 cups beef broth
3 cups water
4 cloves garlic, minced
1 onion, sliced
1 tablespoon ginger, grated
1/4 cup soy sauce
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)
Soft-boiled eggs (optional)
Sriracha or chili oil (optional)
Instructions
Season the beef chunks with salt and pepper.
Add the beef to the slow cooker, then top with sliced onions, garlic, and ginger.
Pour in the beef broth and water. Add soy sauce, sesame oil, and brown sugar. Gently stir.
Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
Shred the cooked beef into the broth.
Cook the ramen noodles separately according to package instructions.
Stir baby spinach into the slow cooker to wilt.
Add noodles to bowls and spoon beef and broth over the top.
Garnish with green onions, eggs, and optional chili oil.
Notes
Cook noodles separately to keep them from getting mushy.
Add mushrooms, bok choy, or carrots for extra veggies.
Adjust heat with chili oil or Sriracha.
Leftovers store best with noodles and broth kept separate.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~500 kcal
- Sugar: 6 g
- Sodium: 1,350 mg (varies depending on broth + soy sauce)
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg