Slow Cooker Beef Ramen Noodles (Print Version)
# Ingredients:
→ Beef and Broth
01 -
1 kg (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)
→ Noodles and Vegetables
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
→ Optional Garnishes
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 beef broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes if using. Pour over the beef.
03 -
Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and easily shreds.
04 -
Remove beef from slow cooker, shred with two forks, then return to the broth and stir to combine.
05 -
Add ramen noodles, carrots, and spinach (or bok choy) to the slow cooker. Stir gently to submerge everything in the broth.
06 -
Cover and cook on high for 5-7 minutes until noodles are tender.
07 -
Ladle into bowls and top with green onions, sesame seeds, and soft-boiled eggs if desired. Serve hot.
# Notes:
01 -
Add mushrooms, snap peas, or bell peppers for extra vegetables
02 -
For more heat, add sriracha or sambal oelek to the broth
03 -
Leftovers keep for 2 days in the fridge - reheat gently to avoid overcooking noodles