Craving something warm, filling, and cozy? This Slow Cooker Beef Ramen Noodles recipe is the ultimate comfort food. With tender beef, flavorful broth, vegetables, and ramen noodles, it’s hearty enough for dinner yet easy enough for a weeknight meal.
Unlike instant ramen, this homemade version uses fresh ingredients and slow cooking to build deep flavors. The result is a rich, savory bowl of noodles that feels like restaurant takeout but is made effortlessly at home.
Ingredients
- 1 ½ lbs beef chuck roast or stew beef, cut into chunks
- 1 tbsp olive oil (optional, for searing)
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tsp sesame oil
- 2 cups mushrooms, sliced
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 3–4 packs ramen noodles (discard seasoning packets)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Preparation Steps
Step 1: Sear the Beef (Optional)
- In a skillet, heat olive oil and sear beef chunks until browned on all sides. This step is optional but adds depth of flavor.
Step 2: Add to Slow Cooker
- Place beef, broth, soy sauce, hoisin, oyster sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil into the slow cooker. Stir well.
Step 3: Cook Low and Slow
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
Step 4: Add Vegetables
- About 1 hour before serving, stir in mushrooms, carrots, and bell peppers.
Step 5: Add Ramen Noodles
- 15 minutes before serving, break ramen noodles in half and stir into the broth. Cover until noodles are tender.
Step 6: Serve
- Ladle into bowls, top with green onions and sesame seeds, and serve hot.
Variation
- Spicy Ramen: Add chili garlic paste or sriracha for heat.
- Creamy Ramen: Stir in 1/2 cup coconut milk or heavy cream before adding noodles.
- Veggie Ramen: Use vegetable broth and tofu instead of beef.
- Extra Protein: Add boiled eggs for a ramen shop–style finish.
Cooking Notes
- Don’t add ramen noodles too early—they’ll overcook and get mushy.
- Use low-sodium soy sauce and broth to control salt levels.
- Leftovers thicken as noodles absorb broth—add extra broth when reheating.
Serving Suggestions
- Serve with spring rolls or dumplings for an Asian-inspired meal.
- Pair with a side of sautéed bok choy or stir-fried veggies.
- Add a drizzle of sesame oil or chili oil before serving for extra flavor.
Tips
- Double the broth if you like a soupy ramen.
- Slice beef thinly before cooking for quicker, more even results.
- Garnish with lime wedges and cilantro for a fresh twist.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 7–8 hours (low) or 4–5 hours (high)
- Total Time: ~8 hours
Nutritional Info (per serving, approx. 6 servings)
- Calories: 420
- Protein: 34g
- Carbs: 42g
- Fat: 12g
- Sodium: 890mg
FAQs
Q1: Can I use ground beef instead of beef chunks?
- Yes, but cook it first before adding to the slow cooker. Beef chunks create a richer broth.
Q2: What kind of ramen noodles work best?
- Standard instant ramen works fine. You can also use fresh ramen or rice noodles.
Q3: Can I make this ahead of time?
- Yes, but add noodles right before serving. Reheat broth and beef separately, then cook noodles fresh.
Q4: Can I freeze this recipe?
- Yes, freeze without noodles. Add freshly cooked noodles when reheating.
Q5: How can I make it gluten-free?
- Use gluten-free tamari instead of soy sauce and gluten-free rice noodles instead of ramen.
Conclusion
This Slow Cooker Beef Ramen Noodles recipe transforms simple ingredients into a comforting, flavorful dish that feels like takeout but is homemade with love. It’s easy, hearty, and customizable—perfect for busy nights or cozy weekends. One bowl will warm you up and keep you full!