Slow Cooker Beef Ramen Noodles
A comforting and flavorful slow cooker dish perfect for any busy evening, combining tender beef, rich broth, and ramen noodles.
Ingredients
For the Beef Base
- 2 lbs Beef Chuck Roast Becomes melt-in-your-mouth tender during slow cooking.
- 4 cups Beef Broth Provides a rich, savory base.
- 1/4 cup Soy Sauce Adds classic umami flavor.
- 1 tablespoon Ginger, minced Adds warming, zesty kick.
- 4 cloves Garlic, minced Brings depth and aroma.
- 1 tablespoon Sesame Oil Enhances the dish's overall taste.
For the Vegetables
- 2 Carrots, sliced Adds sweetness and nutrition.
- 1 Bell Pepper, sliced Provides a colorful crunch.
- 1 bunch Scallions, chopped Used for garnishing.
For the Noodles
- 2 packs Ramen Noodles Can use fresh or dried.
Optional Toppings
- Soft-boiled eggs For extra indulgence.
- Nori Adds authenticity.
Instructions
Preparation
- Start by chopping your vegetables and mincing garlic and ginger.
Layering
- Place the beef chuck roast at the bottom of the slow cooker. Pour in the beef broth, soy sauce, garlic, ginger, and sesame oil.
Add Vegetables
- Scatter the sliced carrots and bell pepper over the meat.
Cooking
- Cover and cook on low for 8 hours or high for 4 hours.
Cook Noodles
- About 15 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
Serving
- Carefully shred the beef with two forks, then mix everything together.
- Ladle into bowls and top with scallions, soft-boiled eggs, and nori if using.
Notes
You can personalize your ramen with swaps like chicken or tofu, and add veggies such as bok choy or mushrooms. Searing the beef before cooking adds flavor.