Slow Cooker Beef Ramen Noodles
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I make this Slow Cooker Beef Ramen Noodles recipe on repeat when weeknights get busy — it’s hands-off, cozy, and feeds a crowd without breaking the bank. Ground beef simmers with a sweet-salty soy-brown sugar broth, tenderizing the carrots and bell pepper; the ramen noodles go straight into the slow cooker for the last half hour so everything finishes hot and soupy. If you want a slightly different version, check my slow cooker beef ramen recipe for another take.
Why you’ll love this dish
This recipe hits a sweet spot: it’s easy, family-friendly, and comforting. It’s perfect for busy weeknights, potlucks, or when you want a one-pot meal with minimal cleanup. Using pantry staples like soy sauce, brown sugar, and ramen packets keeps it budget-friendly, while the slow cooker does the heavy lifting so you can walk away.
“Warm, savory, and simple — the whole family gobbled this up. Love that the noodles cook right in the sauce.” — A satisfied weeknight cook
How this recipe comes together
Quick overview so you know what to expect:
- Brown and drain the ground beef to remove excess fat and get a bit of caramelized flavor.
- Add the cooked beef and raw vegetables to the slow cooker.
- Whisk together the flavor base: garlic, soy sauce, brown sugar, and chicken stock, then pour over everything.
- Cook on low for 4–6 hours to meld flavors and soften vegetables.
- Stir in dry ramen noodles 25–30 minutes before serving, toss frequently so they cook evenly, then finish with scallions and sesame seeds.
This short walk-through helps you plan: active time is about 15–20 minutes at the start and a final stir-in, with mostly hands-off cooking for the rest.
What you’ll need
- 1 pound ground beef (85/15 or 90/10 works well)
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 2–3 scallions, roughly chopped (plus extra for garnish)
- 3 garlic cloves, minced
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar (light or dark)
- 1 (14.5 ounce) can chicken stock
- 2 ramen noodle packets (discard seasoning packets)
- Sesame seeds for garnish (optional)
Notes and substitutions:
- Swap ground turkey or chicken for a leaner option; drain if needed.
- Use vegetable stock and a splash of mushroom soy for a vegetarian-friendly umami boost (add meat substitute if desired).
- Want more veggies? Add shredded cabbage or sliced mushrooms at the start.
For an alternate ingredient layout and printable version, take a look at this ingredient guide.
Step-by-step instructions
- Brown the beef: Heat a skillet over medium-high heat, add the ground beef, break into pieces, and cook until no longer pink. Drain excess fat.
- Add to slow cooker: Transfer the drained beef to your slow cooker.
- Layer the veggies: Add matchstick carrots, sliced red bell pepper, and chopped scallions over the beef.
- Make the sauce: In a bowl, whisk together minced garlic, low-sodium soy sauce, brown sugar, and chicken stock until the sugar dissolves.
- Combine and cook: Pour the sauce over the beef and vegetables and stir once to combine. Cover and cook on LOW for 4–6 hours.
- Add noodles: About 25–30 minutes before serving, break the dry ramen blocks into the slow cooker and discard the flavor packets. Stir frequently so the noodles are evenly coated and cook through.
- Finish and serve: When noodles are tender, taste for seasoning and serve immediately with extra scallions and sesame seeds on top.
Pro tip: If the broth seems too thin after the noodles cook, remove a cup of liquid, whisk in 1 teaspoon cornstarch, then stir back in and simmer (on HIGH with lid slightly ajar) for a few minutes to thicken.
Best ways to enjoy it
- Serve in deep bowls with extra chopped scallions and a sprinkle of sesame seeds.
- Add a soft-boiled egg or a drizzle of chili oil for richness and heat.
- Pair with a simple cucumber salad or steamed greens to add freshness.
- For a heartier meal, spoon over rice instead of serving as a noodle soup.
Storage and reheating tips
- Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat gently: Warm on the stovetop over medium-low, stirring often to prevent the noodles from absorbing all the liquid. Add a splash of stock or water if it’s too thick.
- Freeze with caution: Noodles tend to get mushy after freezing. If you plan to freeze, remove the noodles and freeze the beef-broth mixture separately for up to 3 months. Thaw overnight and add freshly cooked noodles when reheating.
Food safety reminder: Refrigerate within two hours of cooking and reheat to 165°F (74°C) for safe consumption.
Pro chef tips
- Don’t overcook the noodles: Add them late to avoid a gummy texture. The recipe’s 25–30 minute window usually yields tender but not mushy noodles.
- Brown the beef well: That initial browning adds flavor depth you can’t get from throwing raw meat straight into the cooker.
- Adjust sweetness and salt: Brown sugar brings balance to the soy; if your soy is salty, reduce it or add a touch more sugar to taste.
- For extra gloss and body, stir in 1 teaspoon toasted sesame oil at the end.
For another set of slow cooker pointers focused on beef-and-noodles combos, check these beef and noodles slow cooker tips.
Creative twists
- Spicy Korean twist: Add 1–2 tablespoons gochujang and a splash of rice vinegar for tang and heat.
- Peanut ramen: Stir in 2 tablespoons peanut butter and a splash of lime for a nutty-sour profile.
- Low-carb option: Use shirataki noodles or spiralized zucchini — add them 10 minutes before serving so they don’t overcook.
- Veg-forward: Double the vegetables and use crumbled firm tofu instead of beef for a vegetarian take.
Your questions answered
Q: Can I use different noodles instead of the ramen blocks?
A: Yes. Egg noodles or udon work well; just adjust cooking time — most pulse-cooked noodles should be added late and checked frequently.
Q: Will the seasoning packets help with flavor if I use them?
A: The packets are usually very salty and contain flavoring oils; the brown sugar/soy/chicken stock mix gives better balance. If you do use a packet, add less soy sauce and taste as you go.
Q: How long can I leave this on the slow cooker’s warm setting?
A: Aim to serve within 1–2 hours on warm. Noodles will continue to absorb liquid and soften, changing texture the longer they sit.
Q: Is this safe for meal prep?
A: Yes — store components separately if possible (sauce/meat + fresh noodles) for best texture. Keep refrigerated and consume within 3–4 days.
Conclusion
For a faithful version of this recipe with photos and notes, you can compare my method to this classic Slow Cooker Beef Ramen Noodles post. If you’d like a slightly different take that emphasizes the simplest slow-cooker method, here’s a helpful resource: Slow Cooker Ramen Noodles (with Ground Beef!) – Real Food Whole Life. And for another tested home-cook version to cross-reference timing and tips, see Beef Ramen Noodles (Slow Cooker) – Dish ‘n’ the Kitchen.
Slow Cooker Beef Ramen Noodles
Ingredients
Method
- Heat a skillet over medium-high heat, add the ground beef, break into pieces, and cook until no longer pink. Drain excess fat.
- Transfer the drained beef to your slow cooker.
- Add matchstick carrots, sliced red bell pepper, and chopped scallions over the beef.
- In a bowl, whisk together minced garlic, low-sodium soy sauce, brown sugar, and chicken stock until the sugar dissolves.
- Pour the sauce over the beef and vegetables and stir once to combine. Cover and cook on LOW for 4–6 hours.
- About 25–30 minutes before serving, break the dry ramen blocks into the slow cooker and discard the flavor packets.
- Stir frequently so the noodles are evenly coated and cook through.
- When noodles are tender, taste for seasoning and serve immediately with extra scallions and sesame seeds on top.
