Description
A cozy and flavorful bowl of Slow Cooker Beef Ramen Noodles with tender beef, rich umami broth, and chewy noodles. This set-it-and-forget-it recipe is perfect for busy weeknights and guaranteed to warm your soul.
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, for serving)
Sriracha or chili oil (optional, for heat)
Instructions
Prepare the Beef – Season beef chuck roast chunks with salt and pepper.
Layer Ingredients – Place beef in the slow cooker. Add sliced onions, garlic, and grated ginger.
Add Liquids – Pour in beef broth, water, soy sauce, sesame oil, and brown sugar. Stir gently.
Slow Cook – Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
Cook Noodles – About 10 minutes before serving, cook ramen noodles according to package directions. Drain.
Add Spinach – Stir in baby spinach just before serving, allowing it to wilt in the hot broth.
Serve – Divide noodles into bowls. Ladle over beef and broth. Garnish with green onions, optional eggs, and chili oil or Sriracha if desired.
Notes
For extra flavor, sear the beef before adding it to the slow cooker.
Keep noodles and broth stored separately when refrigerating to avoid sogginess.
Add mushrooms, bok choy, or carrots for more veggie variety.
- Prep Time: 10 minutes
- Cook Time: 8 hours (on low) / 4 hours (on high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 1180 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg