When the winter wind blows outside, nothing beats a warm, steaming bowl of noodles. This Slow Cooker Beef Ramen is your new best friend for those chilly evenings. It is the ultimate comfort food that basically cooks itself while you go about your day.
You will love how the house smells as the ginger and garlic simmer away. It feels like a hug in a bowl for your whole family. Let the slow cooker do the hard work for you tonight.
Why This Slow Cooker Beef Ramen Is a Winner
This recipe is a total game-changer for busy families who need a high-protein meal. You get tender, melt-in-your-mouth beef without any fuss or complicated techniques. It is much healthier than takeout and tastes even better.
It is the perfect fit for a hearty winter dinner when you want something filling. Your kids will love the slurpy noodles and the slightly sweet sauce. You will love that it uses simple ingredients already in your pantry.
Simple Cooking Method
Making this dish is incredibly straightforward and beginner-friendly for any home cook. You just whisk the sauce, add the beef, and walk away. There is no need to sear the meat beforehand if you are in a rush. Even a beginner can master this flavorful ramen on the first try.
Ingredients You’ll Need
These simple ingredients come together to create a deeply savory glaze that everyone will enjoy.
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 2 cups low-sodium beef broth
- 1/2 cup soy sauce
- 1/4 cup light brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 packets instant ramen noodles, flavor packets discarded
- 2 cups frozen peas and carrots mix
- 2 green onions, sliced
Step-by-Step Instructions
- Place the cubed beef chuck roast into the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the sauce mixture over the beef and stir to ensure even coating.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beef is fork-tender.
- Add the frozen vegetables to the slow cooker 30 minutes before the end of the cooking time.
- Discard the seasoning packets from the ramen noodles and place the dry noodles into the slow cooker, submerging them in the liquid.
- Cook for an additional 10 to 15 minutes until the noodles are soft.
- Stir the mixture to break up the noodles and shred the beef slightly, then serve garnished with sliced green onions.
Best Ways to Enjoy It
Serve this Slow Cooker Beef Ramen in deep bowls to catch all that delicious broth. I love to sprinkle extra sesame seeds on top for a little crunch. You can also add a soft-boiled egg to make it feel extra special. Pair it with a simple side of steamed broccoli for a complete fresh winter meal.
How to Store Leftovers
If you have leftovers, they make fantastic lunches for the next day. Store the mixture in an airtight container in the fridge for up to three days. The noodles will soak up more sauce as they sit, making them extra flavorful. To reheat, just pop a portion in the microwave with a splash of water. This helps keep the noodles tender and saucy.
Tips for Best Results
- Don’t skip the fresh ginger because it adds a bright, zesty kick.
- Avoid overcooking the noodles or they might become too mushy in the pot.
- Trim any large pieces of fat off the beef for a leaner meal.
- Use low-sodium broth to keep the salt levels balanced and healthy.
- Add the frozen veggies late so they stay vibrant and slightly crisp.
- Shred the beef gently so it stays in nice, bite-sized chunks.
Ways to Switch It Up
- Swap the beef for chicken thighs for a lighter protein option.
- Add a tablespoon of sriracha if you want a spicy winter kick.
- Use gluten-free ramen and tamari to make this dish allergy-friendly.
- Stir in fresh spinach at the end for an extra boost of greens.
Common Questions
Can I use different noodles?
Yes, you can use udon or even spaghetti if you are in a pinch. Just adjust the final cooking time until they are perfectly tender.
Is this recipe good for meal prep?
It is excellent for meal prep because the flavors deepen overnight. Just be aware the noodles will get softer the longer they sit.
I hope this cozy meal brings a little extra warmth to your kitchen this winter. It is such a joy to serve a dinner that the whole family truly loves. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 2 cups low -sodium beef broth
- 1/2 cup soy sauce
- 1/4 cup light brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 packets instant ramen noodles, flavor packets discarded
- 2 cups frozen peas and carrots mix
- 2 green onions , sliced
Instructions
- Place the cubed beef chuck roast into the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the sauce mixture over the beef and stir to ensure even coating.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beef is fork-tender.
- Add the frozen vegetables to the slow cooker 30 minutes before the end of the cooking time.
- Discard the seasoning packets from the ramen noodles and place the dry noodles into the slow cooker, submerging them in the liquid.
- Cook for an additional 10 to 15 minutes until the noodles are soft.
- Stir the mixture to break up the noodles and shred the beef slightly, then serve garnished with sliced green onions.
