Slow Cooker Beef Ramen Noodles (Print version)
Tender slow-cooked beef, savory ginger-garlic broth, vegetables, and ramen noodles finished right before serving.
# Ingredients:
For the beef and broth
01 -
1 1/2 lb (680 g) beef chuck roast, cut into 2-inch chunks
02 -
1 tablespoon neutral oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
5 cups (1.2 L) low-sodium beef broth
06 -
1/3 cup (80 ml) low-sodium soy sauce
07 -
2 tablespoons hoisin sauce
08 -
1 tablespoon rice vinegar
09 -
1 tablespoon brown sugar
10 -
2 teaspoons toasted sesame oil
11 -
4 cloves garlic, minced
12 -
1 tablespoon fresh ginger, grated
13 -
1 small yellow onion, thinly sliced
For the noodles and vegetables
14 -
2 medium carrots, thinly sliced
15 -
8 oz (225 g) cremini mushrooms, sliced
16 -
3 baby bok choy, trimmed and halved or chopped
17 -
3 packets instant ramen noodles, seasoning packets discarded
18 -
3 green onions, sliced
19 -
1 tablespoon sesame seeds
20 -
4 soft-boiled eggs, halved, optional
21 -
Chili crisp or sriracha, optional for serving
# Instructions:
01 -
Pat the beef dry and season with salt and pepper. Heat oil in a skillet over medium-high heat and brown the beef on two sides, about 4-5 minutes total.
02 -
Add beef broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and onion to a 6-quart slow cooker. Stir to combine.
03 -
Add the browned beef. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef shreds easily with a fork.
04 -
Transfer the beef to a plate and shred it into bite-size pieces. Return the beef to the slow cooker and stir it into the broth.
05 -
Stir in carrots and mushrooms. Cover and cook on high for 20 minutes, then stir in the bok choy and cook for 5 minutes more.
06 -
Add the ramen noodle bricks and press them into the broth. Cook on high for 8-10 minutes, gently separating the noodles once, until just tender.
07 -
Taste and adjust with soy sauce or hot water if needed. Ladle into bowls and top with green onions, sesame seeds, soft-boiled eggs, and chili crisp if using.
# Good to know:
01 -
For firmer noodles, cook ramen separately and add it to each bowl before ladling over the hot beef broth.
02 -
Do not start with frozen beef in the slow cooker. Thaw it fully in the refrigerator first.
03 -
Best served right after the noodles are added.