Slow Cooker Beef Ramen Noodles

by

Slow Cooker Beef Ramen Noodles

Description

Slow Cooker Beef Ramen Noodles are a cozy, comforting dish perfect for chilly days or whenever you crave a savory, umami-rich meal with minimal effort. Tender beef, perfectly cooked vegetables, and flavorful broth come together in a slow cooker, allowing the noodles to absorb all the delicious flavors. This is a one-pot meal that tastes like it simmered for hours but requires minimal hands-on time.

Ingredients

For the Broth & Beef

  • 1.5 lbs (700g) beef chuck roast, cut into 2-inch cubes

  • 4 cups beef broth

  • 2 cups water

  • 1/4 cup soy sauce

  • 2 tbsp hoisin sauce

  • 2 tbsp oyster sauce (optional)

  • 1 tbsp sesame oil

  • 4 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp brown sugar

  • 1 tsp crushed red pepper flakes (optional, for heat)

  • 2 green onions, sliced (reserve some for garnish)

  • Salt and pepper, to taste

For the Vegetables & Noodles

  • 2 medium carrots, julienned or thinly sliced

  • 1 cup mushrooms, sliced (shiitake or button)

  • 1 small head of bok choy, chopped

  • 3 packs of ramen noodles (discard seasoning packets)

Optional Garnishes

  • Soft-boiled eggs

  • Sesame seeds

  • Extra green onions

  • Sriracha or chili oil

Instructions

  1. Prepare the Slow Cooker:
    Place the beef cubes in the slow cooker. Add garlic, ginger, soy sauce, hoisin sauce, oyster sauce, sesame oil, brown sugar, red pepper flakes, beef broth, and water. Stir to combine.

  2. Cook the Beef:
    Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is tender and easy to shred.

  3. Add Vegetables:
    About 30–40 minutes before serving, add carrots, mushrooms, and bok choy. Stir and continue cooking until vegetables are tender but not mushy.

  4. Prepare Noodles:
    Cook ramen noodles separately according to package instructions (usually 3–4 minutes), drain, and set aside.

  5. Combine and Serve:
    Taste the broth and adjust seasoning with salt, pepper, or additional soy sauce if needed. Place cooked noodles in bowls, ladle the beef and broth over the noodles, and top with garnishes of choice.

Notes & Tips

  • Beef Choice: Chuck roast or brisket works best for slow cooking. Leaner cuts may become dry.

  • Noodles: Cook separately to prevent them from becoming too soft or mushy in the slow cooker.

  • Vegetable Options: Feel free to add spinach, napa cabbage, or bell peppers for variety.

  • Storage: Store leftovers in an airtight container for up to 3–4 days. Reheat gently to avoid overcooking noodles.

Servings

  • Serves 4–6 people, depending on portion size.

Approximate Nutritional Info (per serving)

  • Calories: 420 kcal

  • Protein: 28g

  • Carbohydrates: 45g

  • Fat: 15g

  • Saturated Fat: 5g

  • Fiber: 4g

  • Sodium: 950mg

Note: Nutritional values may vary depending on specific ingredients and noodle type used.

Benefits

  • High Protein: Beef provides essential amino acids for muscle repair and energy.

  • Rich in Minerals: Beef and broth are good sources of iron, zinc, and selenium.

  • Gut-Friendly: Slow-cooked broth can be soothing and hydrating.

  • Vegetables: Carrots, mushrooms, and bok choy add fiber, vitamins A, C, and K, and antioxidants.

Q&A

Q: Can I make this gluten-free?
A: Yes! Use gluten-free soy sauce and gluten-free ramen noodles.

Q: Can I make this in an Instant Pot?
A: Absolutely. Cook on high pressure for 35–40 minutes and use natural release. Add vegetables at the end.

Q: Can I freeze this dish?
A: Freeze the beef and broth separately from the noodles for best texture. Freeze for up to 2 months.

Q: Can I make it spicier?
A: Yes! Add chili oil, sriracha, or extra crushed red pepper flakes to taste.

Q: Can I use chicken instead of beef?
A: You can, but cooking time will be shorter—about 3–4 hours on low.

Leave a Comment