Can you cook ramen noodles in a slow cooker?

Yes! Just add them during the last 10–15 minutes of cooking so they stay tender but not mushy. Cooking them too early can cause them to over-soften.

What cut of beef works best for slow cooker ramen?

Beef chuck roast or stew meat are perfect choices. They become fall-apart tender after slow cooking and give the broth incredible richness.

How do you keep ramen noodles from getting soggy in the crockpot?

Add the noodles right before serving and cook them just until soft. You can also cook them separately and stir them in before serving.

Can I make slow cooker beef ramen ahead of time?

Yes! Store the beef and broth without noodles in the fridge, then reheat and add fresh ramen before serving for the best texture.

What vegetables go well in slow cooker beef ramen noodles?

Try mushrooms, bok choy, shredded carrots, spinach, or even snow peas. They add color, nutrients, and a satisfying bite.

Can I make this recipe spicy or gluten-free?

Definitely. Add chili paste or sriracha for heat, and use tamari or coconut aminos with gluten-free noodles to keep it allergen-friendly.

Slow Cooker Beef Ramen Noodles | 5 Easy Crockpot Ramen

Name: Slow Cooker Beef Ramen Noodles
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Asian
Ingredients: 1 ½ lbs beef chuck roast or stew meat; 4 cups beef broth (low-sodium preferred); ⅓ cup soy sauce (low-sodium optional); 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 3–4 packs ramen noodles (discard seasoning packets); Optional add-ins: mushrooms, bok choy, spinach, carrots, or snow peas; Optional flavor boosters: 1 tablespoon miso paste or 1 tablespoon rice vinegar; Optional garnishes: soft-boiled eggs, green onions, sesame seeds, chili oil

Description

Tender beef, savory soy-ginger broth, and silky noodles all come together in this cozy, hands-off slow cooker ramen perfect for busy nights or lazy weekends.

Ingredients

1 ½ lbs beef chuck roast or stew meat
4 cups beef broth (low-sodium preferred)
⅓ cup soy sauce (low-sodium optional)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1 tablespoon brown sugar
3–4 packs ramen noodles (discard seasoning packets)
Optional add-ins: mushrooms, bok choy, spinach, carrots, or snow peas
Optional flavor boosters: 1 tablespoon miso paste or 1 tablespoon rice vinegar
Optional garnishes: soft-boiled eggs, green onions, sesame seeds, chili oil

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Instructions

(Optional) Brown the beef in a skillet with a little oil for extra flavor, then transfer to the slow cooker.
Add beef broth, soy sauce, garlic, ginger, sesame oil, and brown sugar to the slow cooker.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender.
Switch the slow cooker to warm and add ramen noodles. Cook for 10–15 minutes until soft.
Taste and adjust seasoning with soy sauce, lime juice, or chili oil.
Shred beef and serve hot with your favorite toppings like green onions, sesame seeds, or eggs.

Notes

Add ramen noodles just before serving to keep them from becoming mushy. For meal prep, store beef and broth separately and cook fresh noodles when reheating.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian