Description
This slow cooker beef ramen noodle recipe is a comforting and flavorful dish, featuring tender beef, rich broth, and chewy ramen noodles. It’s an easy, one-pot meal perfect for busy weeknights or cozy dinners.
Ingredients
Units
Scale
For the beef and broth:
- 1 kg (2 lbs) beef chuck roast or stew meat, cut into chunks
- 4 cups beef broth (low sodium)
- 1/3 cup soy sauce (low sodium)
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes (optional)
For the ramen:
- 3–4 packs of instant ramen noodles (discard seasoning packets)
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- 1/2 cup sliced green onions
For garnish (optional):
- Soft-boiled eggs
- Sesame seeds
- Additional green onions
Instructions
- Prepare the slow cooker:
- Place the beef chunks in the slow cooker.
- Make the broth:
- In a bowl, whisk together the beef broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes (if using).
- Pour the mixture over the beef in the slow cooker.
- Cook the beef:
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and easily shredded.
- Shred the beef:
- Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the broth.
- Cook the ramen noodles:
- Add the instant ramen noodles, carrots, and spinach (or bok choy) to the slow cooker. Stir gently to submerge the noodles in the broth.
- Cover and cook on high for 5–7 minutes, or until the noodles are tender.
- Serve:
- Ladle the beef, noodles, and vegetables into bowls. Garnish with green onions, sesame seeds, and soft-boiled eggs if desired. Serve immediately.
Notes
- You can add other vegetables like mushrooms, snap peas, or bell peppers for variety.
- For a spicier version, add a teaspoon of sriracha or sambal oelek to the broth.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the noodles.