Easiest Slow Cooker Ramen Noodles with Beef Recipe

Introduction

This slow cooker ramen with beef is an easy and comforting meal that requires minimal hands-on time. Packed with tender ground beef, fresh vegetables, and flavorful broth, it’s perfect for busy days when you want a warm, satisfying dish. Plus, using a slow cooker means the flavors develop beautifully while you go about your day.

Ingredients

• 1 pound lean ground beef
• 9 ounces slaw mix (about 4 cups)
• 2 cups shredded carrots
• 3 garlic cloves, minced
• ⅓ cup low sodium tamari or soy sauce
• 2 cups chicken stock
• 1 teaspoon brown sugar
• 2 (3-ounce) packages ramen noodles (flavoring packets discarded or saved for another use)

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add the ground beef, breaking it into small chunks, and cook until browned and no longer pink, about 5 minutes.
2. Step 2: Carefully transfer the cooked ground beef to a 6-quart slow cooker. Add the slaw mix, shredded carrots, minced garlic, tamari, chicken stock, and brown sugar. Stir well to combine all ingredients.
3. Step 3: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-6 hours, until the vegetables are tender and the sauce is bubbling. Avoid uncovering during cooking to keep the heat steady.
4. Step 4: If not already on high, switch the slow cooker to high. Add the ramen noodles to the slow cooker, stirring gently to submerge them in the sauce. Cook on high for 5-15 minutes, or until the noodles are just tender.
5. Step 5: Serve the ramen immediately. Add your favorite toppings like sliced green onions, boiled eggs, or sesame seeds if desired.

Tips & Variations

• Use gluten-free tamari for a gluten-free version of this recipe.
• Swap the ground beef for ground turkey or chicken for a lighter option.
• Add fresh spinach or bok choy in the last 10 minutes of cooking for extra greens.
• If you like your broth spicier, add a teaspoon of chili paste or sriracha when adding the tamari.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened. The noodles may soak up liquid over time, so reheating with extra liquid helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen noodles instead of dried packages?

Yes, fresh ramen noodles can be used but add them towards the end of cooking as they cook faster than dried noodles. Keep an eye on the texture so they don’t become mushy.

Is it okay to use other vegetables instead of slaw mix?

Absolutely! Feel free to use shredded cabbage, snap peas, mushrooms, or bell peppers to customize the dish to your liking. Just adjust cooking times if using vegetables that cook faster or slower.

Easiest Slow Cooker Ramen Noodles with Beef Recipe

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★★★★★

4.5 from 70 reviews

This easy slow cooker ramen recipe combines lean ground beef with a fresh blend of slaw mix and shredded carrots, simmered in a flavorful broth made of chicken stock, garlic, tamari, and brown sugar. Set it and forget it in your slow cooker for a warm, comforting meal featuring tender ramen noodles cooked to perfection right in the broth.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 2-3 hours on high or 4-6 hours on low plus 5-15 minutes for noodles
• Total Time: 2 hours 15 minutes to 3 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Asian Fusion
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 1 pound lean ground beef
• 9 ounces slaw mix (about 4 cups)
• 2 cups shredded carrots
• 3 garlic cloves, minced

Broth and Seasoning

• ⅓ cup low sodium tamari or soy sauce
• 2 cups chicken stock
• 1 teaspoon brown sugar

Noodles

• 2 (3-ounce) packages ramen noodles (flavor packets discarded or saved for another use)

Instructions

1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart into small chunks. Cook until browned and no longer pink, about 5 minutes. This step ensures the beef is fully cooked and develops rich flavor before slow cooking.
2. Combine Ingredients in Slow Cooker: Carefully transfer the browned ground beef to a 6-quart slow cooker. Add the slaw mix, shredded carrots, minced garlic, tamari, chicken stock, and brown sugar. Stir everything together to combine evenly.
3. Cook the Broth and Vegetables: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Cook until the vegetables are tender and the sauce is bubbling. It’s important not to lift the lid during this time to keep the heat consistent and speeds the cooking.
4. Add and Cook Noodles: Turn the slow cooker to high (if it isn’t already). Add the ramen noodles, stir them into the sauce to submerge completely. Cook on high for 5 to 15 minutes, or until the noodles are just tender. Serve immediately with your favorite toppings if desired.

Notes

• Discard the flavor packets that come with the ramen noodles or save them for another use as they can be very salty or overpowering.
• You can customize toppings such as sliced green onions, boiled eggs, or sesame seeds to enhance the ramen experience.
• For a vegetarian version, substitute ground beef with tofu and use vegetable broth instead of chicken stock.
• Be sure not to overcook the noodles once added, as they can become mushy quickly in the slow cooker.
• This recipe is convenient for busy days since most of the cooking is hands-off using a slow cooker.

Keywords: slow cooker ramen, beef ramen, easy ramen recipe, slow cooker noodles, one pot ramen, healthy ramen