Dinner

Slow Cooker Beef Ramen Noodles

I love slow cooker meals that smell amazing all day and come together with almost no work. This Slow Cooker Beef Ramen Noodles is rich, savory, and very comforting. The beef becomes meltingly tender. The broth tastes deep and savory. If you want another similar easy meal, see this slow cooker beef noodles guide for more ideas.

Recipe Information

Prep Time: 15 minutes
Cook Time: 6–8 hours (low)
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 350 kcal
Protein: 27 g
Carbohydrates: 30 g
Fat: 13 g
Fiber: 3 g
Sugar: 3 g
Sodium: 900 mg

Why Make This Slow Cooker Beef Ramen Noodles

This recipe is perfect for busy days. You get tender beef and a deeply flavored broth with almost no hands-on time. The noodles soak up the broth for a warm, slurpable bowl. It smells savory and slightly sweet while it cooks. It’s great for weeknights, casual dinners with friends, or when you want comfort food that’s simple to make.

How to Make Slow Cooker Beef Ramen Noodles

You’ll build flavor with simple ingredients, let the slow cooker do the heavy work, and add noodles and vegetables near the end so they stay firm. Use lean flank for a lighter dish or chuck for richer flavor. Use low-sodium broth if you want to control salt.

Ingredients:

1 lb beef (flank steak or chuck)
4 cups beef broth
1 tablespoon soy sauce
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 pack of ramen noodles
2 cups vegetables (like bok choy, mushrooms, and green onions)
Salt and pepper to taste

Directions:

Step 1: Preparation

Cut the beef into thin strips. Pat the strips dry. Season with a little salt and a good grind of black pepper. Mince garlic and ginger if you did not buy them pre-minced. Wash and chop the vegetables.

Step 2: Mixing

Place the seasoned beef in the slow cooker. Pour in the beef broth. Add the soy sauce, minced garlic, and minced ginger. Stir gently so the flavor spreads and the beef is mostly submerged.

Step 3: Cooking

Cook on low for 6–8 hours or until the beef is very tender. The long, slow heat breaks down the connective tissue and makes the meat silky. Smell the rich broth as it cooks—the aroma will be savory and warm.

Step 4: Finishing

About 30 minutes before serving, add the ramen noodles and the 2 cups of vegetables to the slow cooker. Stir gently to combine. Allow everything to cook for the remaining 30 minutes so the noodles soften but do not become mushy. Serve hot, garnished with sliced green onions if desired.

How to Serve Slow Cooker Beef Ramen Noodles

Serve bowls hot with extra green onions on top. Add a soft boiled egg for richness and a squeeze of lime for brightness. Sprinkle sesame seeds or drizzle a little toasted sesame oil for a nutty finish. Offer chili oil or sriracha on the side for those who like heat.

How to Store Slow Cooker Beef Ramen Noodles

Refrigerator: Cool to room temperature, place in airtight containers, and refrigerate for up to 3–4 days. Noodles will soften over time.
Freezer: For best texture, freeze the beef and broth without cooked noodles and vegetables. Store in freezer-safe containers up to 3 months. Thaw overnight in the fridge and reheat on the stove. Add fresh noodles and vegetables when reheating.
Reheating: Gently reheat on the stove over medium-low heat. Add a splash of water or broth to loosen the sauce. If the noodles get too soft, add fresh noodles when reheating.

Expert Tips for Perfect Slow Cooker Beef Ramen Noodles

Brown the beef quickly in a hot pan before adding to the slow cooker for extra flavor. This is optional but adds depth.
Use low-sodium beef broth and adjust salt at the end. Soy sauce adds salt quickly.
Add ramen and delicate greens near the end to avoid overcooking.
If you like a clearer broth, skim fat after cooking or chill briefly and remove solidified fat from the surface.
Taste the broth before serving and adjust with a splash of soy sauce, a pinch of sugar, or a squeeze of citrus for balance.

Delicious Variations

Spicy Beef Ramen: Add 1–2 tablespoons chili paste or a few teaspoons of gochujang when you mix the broth.
Miso Boost: Stir in 1–2 tablespoons miso paste at the end for a deeper umami flavor.
Veggie Swap: Replace beef with firm tofu or seitan and use vegetable broth for a vegetarian option.
Noodle Swap: Use udon, soba, or rice noodles for different textures.
Slow Cooker Pho Twist: Add star anise, cinnamon stick, and a few cloves to make a pho-like broth.

Frequently Asked Questions

Q: Can I use frozen beef?
A: Yes. If using frozen beef, add extra cooking time and check doneness. For food safety, avoid putting a large solid block of frozen meat in the slow cooker; thaw if possible.

Q: Can I use the ramen seasoning packet?
A: You can, but the packet is very salty and may contain flavors you don’t want. Use it sparingly or skip it and season with soy sauce and a pinch of salt.

Q: Can I cook this on high instead of low?
A: You can cook on high for about 3–4 hours. The beef may not be as tender as the low-and-slow method, so check for tenderness before serving.

Q: How do I stop the noodles from getting mushy?
A: Add noodles in the last 20–30 minutes of cooking. For firmer noodles, cook them separately and add to each bowl just before serving.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce or tamari, gluten-free ramen or rice noodles, and check your beef broth label.

Q: Is this recipe freezer-friendly?
A: The beef and broth freeze well. Do not freeze cooked noodles. Store them separately to keep texture.

Conclusion

This Slow Cooker Beef Ramen Noodles recipe gives you richly flavored broth and tender beef with very little hands-on time. It’s cozy, easy, and flexible for busy nights. For another take on slow cooker beef and noodles, check out Persnickety Plates’ Slow Cooker Beef Ramen Noodles recipe. Give it a try—you’ll love the deep flavor and the simple prep.