Slow Cooker Beef Noodles

This slow cooker beef ramen noodle recipe is perfect for cozy dinners centered around family and warmth. Combining tender beef, vibrant vegetables, and soft ramen noodles, this dish is infused with deep flavors from a savory broth that comes alive after hours of slow cooking. Easy to prepare and packed with comforting taste, this recipe is sure to please.

I first tried this recipe on a busy weekday when I wanted something effortless yet delicious. By the time the slow cooker did its magic, the house was filled with irresistible aromas my whole family adored.

Ingredients

Main Ingredients

• Ground beef 450 grams: Provides a protein-rich base and adds richness to the dish. Choose lean beef for minimal grease.
• Matchstick carrots 150 grams: Adds texture and subtle sweetness. Ensure they are fresh and firm.
• Red bell pepper sliced 1: Brings vibrant color and a mild peppery flavor. Look for peppers with a shiny, smooth skin.
• Scallions roughly chopped 2 to 3: Enhances flavor with a delicate oniony aroma. Use both green and white parts for depth.
• Garlic cloves minced 3: Infuses the dish with aromatic warmth. Fresh garlic works best for bold flavors.
• Low sodium soy sauce 120 millilitres: Forms the backbone of the broth’s savoriness. Opt for low sodium to control saltiness.
• Brown sugar 100 grams: Balances the savory elements with a gentle sweetness.
• Chicken stock 410 millilitres: Makes the broth flavorful and cohesive. Choose high-quality stock for the best taste.
• Ramen noodle cakes 2: Absorbs all the tasty broth goodness and completes the dish. Use quick-cook variety for easy preparation.

Garnish

• Toasted sesame seeds optional: Adds a nutty crunch for an elevated garnish.
• Additional sliced scallions optional: Offers a pop of freshness and visual appeal.

How To Make Slow Cooker Beef Ramen Noodles

Prepare the Beef:

Cook ground beef in a skillet over medium heat, stirring frequently until browned evenly. This step ensures the beef has a deep, caramelized flavor. Drain any excess fat and transfer to your slow cooker.

Add the Vegetables:

To the slow cooker, add the matchstick carrots, sliced red bell pepper, and roughly chopped scallions. These vegetables will soften and absorb the flavors beautifully as they cook.

Create the Broth Base:

In a mixing bowl, thoroughly combine minced garlic, low sodium soy sauce, brown sugar, and chicken stock until the sugar dissolves. This mixture is what makes the broth rich and savory with the perfect balance of sweet and salty.

Pour and Stir:

Pour the prepared sauce over the beef and vegetables in the slow cooker. Stir gently to ensure all the components are well distributed and coated with the sauce.

Slow Cook:

Cover the slow cooker with its lid and set it on low heat for 4 to 6 hours. Allow the flavors to meld together while the vegetables become tender and the sauce thickens slightly from slow cooking.

Final Touches:

About 20 minutes before serving, break the ramen noodle cakes into sections and gently nestle them into the slow cooker. Allow them to soften and cook in the hot broth until tender. Stir to combine.

One of my favorite parts of this recipe is how the brown sugar balances the flavors perfectly. When I made this for my family on a rainy evening, the slight sweetness tied everything together beautifully, and we all could not stop eating.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pot on the stove, adding a splash of chicken stock or water to loosen the broth.

Ingredient Substitutions

You can swap out ground beef for ground turkey or chicken to create a lighter version. For a vegetarian option, replace the meat with tofu crumbles and use vegetable broth instead of chicken stock.

Serving Suggestions

Serve this dish with additional garnishes like a boiled egg or a drizzle of chili oil for spice. Pair with a crisp cucumber salad or pickled veggies for a contrast of flavors and textures.

Cultural Context

This recipe takes inspiration from classic Asian ramen dishes but simplifies it for home cooks with a slow cooker twist. The combination of umami-packed soy sauce, sweet brown sugar, and savory broth echoes traditional flavor profiles while being approachable for all.

Take Time to Experiment

Feel free to adjust the ingredients and seasoning to suit your family’s tastes. For example, adding baby corn or snow peas can bring another layer of crunch. Even experimenting with different spices like a touch of ginger powder or red pepper flakes can elevate this dish in exciting ways.

Recipe FAQs

→ What type of beef is best for this dish?

Ground beef works perfectly, as it browns evenly and absorbs the flavors of the broth during slow cooking. Choose a lean variety for best results.

→ Can I use other vegetables instead of carrots and bell peppers?

Yes, you can substitute or add vegetables such as broccoli, snap peas, or mushrooms. Adjust the cooking time, if needed, depending on the vegetable chosen.

→ What is the recommended cooking time for this dish?

The dish should be slow-cooked on a low setting for 4–6 hours. This allows the flavors to fully develop, and the vegetables to become tender.

→ Do I have to cook the noodles separately?

No, the ramen noodle cakes are cooked directly in the slow cooker during the last 15–20 minutes of cooking. This allows them to soak up the flavorful broth.

→ How can I enhance the flavor of this dish?

You can add a splash of rice vinegar or a drizzle of toasted sesame oil towards the end for added depth and aroma.

→ What garnishes work well with this dish?

Garnishes like sesame seeds, sliced scallions, or even a sprinkle of chili flakes can add an extra layer of flavor and visual appeal.