Description
Tender beef, silky noodles, and a deeply savory broth come together in this Slow Cooker Beef Ramen Noodles recipe—a comforting bowl that’s simple to prepare yet packed with rich, soul-soothing flavor.
Ingredients
- 1½ pounds beef chuck roast, cut into chunks
- 4 cups beef broth
- 3 cups water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon grated ginger
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles or egg noodles
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Instructions
1. Season beef chunks with salt and pepper to enhance flavor.
2. Place them in the slow cooker, then add sliced onion, minced garlic, and grated ginger.
3. Pour in beef broth, water, soy sauce, sesame oil, and brown sugar, stirring gently to combine.
4. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easy to shred.
5. Shred the beef in the pot so it soaks up the rich broth.
6. About 10 minutes before serving, cook ramen noodles separately according to the package instructions, then drain.
7. Stir baby spinach into the slow cooker just before serving so it wilts slightly.
8. To serve, spoon beef and broth over the noodles, garnish with green onions and optional soft-boiled eggs, and drizzle with Sriracha or chili oil for extra heat.
Notes
For deeper flavor, sear the beef chunks before placing them in the slow cooker.
Use low-sodium soy sauce if you prefer to control the salt content.
You can substitute bok choy or kale for the spinach.
Make it spicier by adding red pepper flakes during cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 1180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg