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A steaming bowl of tender slow cooker beef ramen noodles with carrots and green onions.
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Slow Cooker Beef Ramen Noodles

Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 4 servings
Calories: 650kcal

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.