Slow Cooker Beef Ramen Noodles (Print)

Tender beef and chewy noodles in aromatic slow-cooked broth with fresh vegetables and satisfying garnishes.

# Ingredients:

→ Beef & Aromatics

01 - 1.5 pounds beef chuck roast, cut into chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Broth

06 - 4 cups beef broth, low-sodium recommended
07 - 3 cups water
08 - 1/4 cup soy sauce
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar

→ Noodles & Vegetables

11 - 2 packs fresh ramen noodles, about 7-8 ounces total
12 - 1 cup baby spinach

→ Garnishes

13 - 2 green onions, sliced
14 - Soft-boiled eggs, 1 per serving, optional
15 - Sriracha or chili oil, to taste, optional

# Instructions:

01 - Generously season beef chunks with salt and freshly ground black pepper on all sides.
02 - Place seasoned beef in the slow cooker. Arrange sliced onion, minced garlic, and grated ginger evenly over the meat.
03 - Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to distribute ingredients evenly.
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours, until beef is fork-tender and easily shreds.
05 - About 10 minutes before serving, cook ramen noodles according to package directions in a separate pot. Drain well and set aside.
06 - Remove beef from slow cooker and shred using two forks. Return shredded beef to the cooker.
07 - Stir baby spinach into the hot broth mixture. Let wilt for 2-3 minutes until softened.
08 - Divide cooked noodles evenly between serving bowls. Ladle hot beef broth mixture with shredded beef over noodles.
09 - Top each bowl with sliced green onions and halved soft-boiled eggs if desired. Serve with Sriracha or chili oil on the side.

# Pro Tips:

01 -
  • The broth develops an incredible depth while you're busy living your actual life
  • Leftovers taste even better the next day, if they survive that long
02 -
  • Searing the beef first isn't required, but it adds this incredible caramelized depth that makes people wonder what your secret is
  • The noodles will soak up all that broth if you leave them sitting too long, so serve immediately once combined
03 -
  • Tamari instead of soy sauce makes this gluten free without losing any of that savory depth
  • Cooking the noodles separately prevents them from turning into mush and keeps your broth clear and beautiful
Back