Slow Cooker Beef Ramen Noodles (Print Version)
# Ingredients:
→ For the beef and broth
01 -
2 lbs beef chuck roast or stew meat, cut into chunks
02 -
4 cups low-sodium beef broth
03 -
1/3 cup low-sodium soy sauce
04 -
1/4 cup hoisin sauce
05 -
2 tablespoons oyster sauce
06 -
1 tablespoon sesame oil
07 -
1 tablespoon rice vinegar
08 -
3 cloves garlic, minced
09 -
1 teaspoon grated ginger
10 -
1 tablespoon brown sugar
11 -
1 teaspoon chili flakes (optional)
→ For the ramen
12 -
3–4 packs instant ramen noodles (discard seasoning packets)
13 -
1 cup shredded carrots
14 -
1 cup baby spinach or bok choy
15 -
1/2 cup sliced green onions
→ For garnish (optional)
16 -
Soft-boiled eggs
17 -
Sesame seeds
18 -
Additional green onions
# Instructions:
01 -
Place the beef chunks in the slow cooker.
02 -
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.
03 -
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
04 -
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.
05 -
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 noodles are tender.
06 -
Ladle the beef, noodles, and vegetables into bowls. Garnish with green onions, sesame seeds, and soft-boiled eggs if desired. Serve immediately.
# Notes:
01 -
You can add other vegetables like mushrooms, snap peas, or bell peppers for variety.
02 -
For a spicier version, add a teaspoon of sriracha or sambal oelek to the broth.
03 -
Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the noodles.