Slow Cooker Beef Ramen Noodles

Why You’ll Love This Recipe

I love how this dish transforms a humble pack of ramen into a full meal with real depth. The beef becomes melt-in-your-mouth tender as it simmers in a soy-ginger broth, and the noodles soak up all that flavor perfectly. It’s cozy, satisfying, and easy to customize with veggies or spice. Plus, I can set it and forget it—perfect for busy days when I still want a warm homemade dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Slow Cooker

• Beef chuck roast or stew meat, cut into chunks

• Beef broth

• Soy sauce

• Hoisin sauce or oyster sauce

• Brown sugar

• Garlic cloves, minced

• Fresh ginger, grated

• Rice vinegar or apple cider vinegar

• Sesame oil

• Crushed red pepper flakes (optional for heat)

For The Finish

• Instant ramen noodles (discard seasoning packets)

• Green onions, sliced

• Sesame seeds (optional)

• Sautéed or steamed veggies like bok choy, spinach, or carrots (optional)

Directions

1. I place the beef in the slow cooker and pour in the beef broth, soy sauce, hoisin sauce, brown sugar, garlic, ginger, vinegar, sesame oil, and red pepper flakes if I want heat.

2. I cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and easy to shred.

3. About 30 minutes before serving, I shred the beef right in the slow cooker using two forks.

4. I break the ramen noodles into chunks and add them to the broth along with any vegetables I’m using.

5. I cover and cook on high for another 10–15 minutes until the noodles are soft.

6. I stir everything well, taste for seasoning, and serve hot topped with green onions and sesame seeds.

Servings And Timing

This recipe makes about 4 to 6 servings. It takes just 10 minutes to prep and 4–8 hours of slow cooking depending on the heat setting. I usually have it fully ready within 8 hours on low or 5 hours on high.

Variations

I sometimes use sliced flank steak or leftover shredded beef to save time. I’ve also added mushrooms, baby corn, or snow peas for more texture. If I’m out of hoisin sauce, I substitute it with a little extra soy sauce and a spoonful of honey. For a spicy version, I stir in some sriracha or chili garlic paste at the end.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. The noodles will soak up more broth as it sits, so I add a splash of water or broth when reheating. I reheat it in the microwave or on the stovetop over medium heat until warmed through.

FAQs

Can I Use Other Cuts Of Beef?

Yes, I’ve used beef stew meat, chuck roast, and even brisket. Any cut that becomes tender with long cooking works well.

Do I Have To Use Ramen Noodles?

No, I’ve swapped in rice noodles, udon, or even spaghetti in a pinch. Just adjust the cooking time depending on the noodle type.

Can I Add Vegetables?

Definitely. I like adding bok choy, shredded carrots, mushrooms, or spinach during the last 10–15 minutes so they stay vibrant and tender.

How Do I Make It Spicy?

For heat, I add chili flakes, sriracha, or chili garlic sauce. I also sometimes toss in sliced jalapeños or hot sesame oil.

Can I Make This Ahead?

Yes, I often cook the beef ahead and reheat it later with the noodles and veggies added just before serving for the freshest texture.

Conclusion

Slow Cooker Beef Ramen Noodles is one of those cozy meals that feels like it took hours—but really, the slow cooker does the work for me. It’s hearty, flavorful, and endlessly customizable depending on what I have in the kitchen. Whether I’m feeding the family or stocking the fridge with leftovers, this dish always comes through with comfort and flavor.

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