Slow Cooker Beef Ramen Noodles (Printable)

Tender beef and chewy ramen noodles simmer in aromatic broth for the ultimate cozy bowl. Fresh vegetables and savory garnishes complete this satisfying Asian-inspired comfort food.

# What You'll Need:

→ Beef & Aromatics

01 - 1.5 pounds beef chuck roast, cut into chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Broth

06 - 4 cups beef broth, low-sodium recommended
07 - 3 cups water
08 - 1/4 cup soy sauce, low-sodium if preferred
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar

→ Noodles & Vegetables

11 - 2 packs fresh ramen noodles or 7-8 oz egg noodles
12 - 1 cup baby spinach

→ Garnishes

13 - 2 green onions, sliced
14 - Soft-boiled eggs, 1 per serving (optional)
15 - Sriracha or chili oil, to taste (optional)

# Directions:

01 - Generously season beef chunks with salt and freshly ground black pepper on all sides.
02 - Transfer seasoned beef to the slow cooker. Evenly distribute sliced onion, minced garlic, and grated ginger over the meat.
03 - Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to dissolve sugar and incorporate flavors.
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours, until beef pulls apart easily with a fork.
05 - Ten minutes before serving, prepare ramen noodles according to package directions. Drain thoroughly and set aside.
06 - Using two forks, shred beef directly in the slow cooker while keeping it submerged in the cooking liquid.
07 - Stir in baby spinach and allow to wilt for 2-3 minutes in the hot broth.
08 - Divide cooked noodles among serving bowls. Ladle beef and broth generously over noodles, ensuring each serving receives tender meat and vegetables.
09 - Top each bowl with sliced green onions and halved soft-boiled eggs if using. Drizzle with Sriracha or chili oil according to personal preference.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without you standing over a stove all day
  • You can customize the toppings based on whatever is wilting in your crisper drawer
  • The broth develops depth that usually requires hours of active simmering
  • Leftovers somehow taste even better the next morning
02 -
  • Searing the beef first adds a depth of flavor that is worth the extra 10 minutes
  • The broth will taste saltier when hot than it does at room temperature
  • Do not add the noodles directly to the slow cooker or they will absorb all the liquid
03 -
  • Make extra broth on purpose and freeze it for an even faster meal next time
  • Use tamari instead of soy sauce if you need it gluten-free
  • A splash of fish sauce adds serious depth without overpowering the dish
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