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Slow Cooker Beef Ramen Noodles

Slow Cooker Beef Ramen Noodles
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This Slow Cooker Beef Ramen Noodles recipe delivers tender, melt-in-your-mouth beef immersed in a rich, savory broth paired with perfectly cooked noodles. Made effortlessly in a slow cooker, it offers deep flavors and comforting warmth with minimal hands-on time, capturing the soul of classic ramen for an easy and satisfying meal.

Ingredients

Scale

Beef and Broth

  • 2 to 3 pounds beef chuck roast, trimmed
  • 6 cups beef broth (use low-sodium if preferred)
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons sesame oil

Aromatics and Flavoring

  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 green onions, sliced (plus more for garnish)
  • Sriracha or chili paste to taste (optional)

Noodles

  • 4 servings ramen noodles (use rice noodles for gluten-free)

Optional Garnishes

  • Soft-boiled eggs
  • Sesame seeds
  • Chili oil
  • Nori strips
  • Fresh herbs such as cilantro or Thai basil

Instructions

  1. Prepare the beef and aromatics: Trim excess fat from the beef chuck roast and pat it dry. In a bowl, combine soy sauce, minced garlic, and grated ginger to create a marinade. Coat the beef evenly and let it marinate for at least 30 minutes, or up to an hour if time allows.
  2. Set up the slow cooker: Place the marinated beef into the slow cooker. Pour in the beef broth and add extra soy sauce if desired. Add sliced green onions and a splash of sesame oil. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is tender and easy to shred.
  3. Shred the beef and prepare noodles: Once the beef is tender, remove it from the slow cooker and shred it with two forks. Meanwhile, cook the ramen noodles separately in boiling water for 2 to 3 minutes until tender but not mushy. Drain and set aside.
  4. Assemble your ramen bowls: Return the shredded beef to the broth in the slow cooker, stir well, and adjust seasoning with more soy sauce or chili paste if desired. Divide the cooked noodles into serving bowls and ladle the beef and broth over the top. Garnish with fresh green onions and any optional toppings you like.

Notes

  • Choose the right cut: Beef chuck or brisket work best for slow cooking due to marbling and tenderness.
  • Don’t overcook noodles: Prepare noodles separately and add just before serving to retain texture.
  • Layer flavors: Marinate beef with garlic and ginger early to deepen flavors.
  • Use fresh garnishes like green onions and a drizzle of sesame oil to brighten the dish.
  • Adjust broth thickness by removing the lid and cooking on high to reduce if too thin.
  • Store leftovers in airtight containers; keep noodles separate from broth to avoid sogginess.
  • Freeze broth and shredded beef for up to 2 months; cook fresh noodles when reheating.

Nutrition

Keywords: slow cooker, beef ramen, comfort food, easy dinner, homemade ramen, beef chuck roast, slow cooked beef, savory broth

Find it online: https://ninagourmet.com/slow-cooker-beef-ramen-noodles/