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Slow Cooker Beef Ramen Noodles

Bowl of slow cooker beef ramen noodles with tender beef chunks, green onions, and soft boiled egg
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Tender beef chuck in savory broth with fresh ramen noodles. Perfect comfort food that cooks itself while you go about your day.

Ingredients

Scale
  • 1.5 pounds beef chuck roast, cut into 1–2 inch chunks
  • 4 cups beef broth
  • 3 cups water
  • 4 cloves garlic, minced
  • 1 onion, sliced thin
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 packs fresh ramen noodles, about 10-12 oz total (or egg noodles)
  • 1 cup baby spinach
  • 2 green onions, sliced
  • Soft-boiled eggs, optional for serving
  • Sriracha or chili oil, optional for heat
  • Salt and pepper to taste

Instructions

  1. Season the beef chuck chunks generously with salt and pepper on all sides.
  2. Place seasoned beef in a 6-quart slow cooker in an even layer. Add sliced onions, minced garlic, and grated ginger on top.
  3. Pour in beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to combine. Liquid should come about three-quarters up the sides of beef chunks.
  4. Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender and easily shreds with minimal pressure.
  5. About 10 minutes before serving, cook fresh ramen noodles in a separate pot according to package directions. Drain and set aside.
  6. Stir baby spinach into slow cooker and let wilt for 1-2 minutes.
  7. Divide cooked ramen noodles among serving bowls. Ladle beef, vegetables, and broth over noodles.
  8. Top each bowl with sliced green onions and optional soft-boiled egg (boil 6-7 minutes for jammy yolks). Drizzle with Sriracha or chili oil if desired. Serve immediately.

Notes

  • Cook noodles separately to prevent them from becoming mushy in the slow cooker. Add just before serving for best texture.
  • Use fresh ginger and garlic for superior flavor. Store leftover beef and broth separate from noodles for up to 4 days.
  • For meal prep, freeze beef and broth mixture up to 3 months. Cook fresh noodles when ready to serve.
  • A 6-quart slow cooker works best for this recipe size.

Nutrition

Find it online: https://www.benefitiany.com/slow-cooker-beef-ramen-noodles/