Slow Cooker Beef Ramen
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This Slow Cooker Beef Ramen is one of those easy weeknight dinners that feels like takeout, but is so simple to throw together at home. Once the beef is browned and everything is added to the slow cooker, you can let it do the work while you tackle the rest of your evening.
I love this meal because it’s hearty and filling enough to be a complete meal, with protein, veggies, noodles, and edamame all in one bowl. And since you’re making it at home, you can load it up with your favorite toppings and adjust the spice to make it exactly how you like it. It’s cozy, flavorful, and a fun way to switch up the usual weeknight dinner routine!
Looking for more simple weeknight dinners? Some of my recent favorites include this Chicken Parmesan Meatloaf, Cheesy Ground Beef Tortellini Bake, One-Pot Chicken Mac and Cheese, Slow Cooker Garlic Ranch Chicken & Potatoes, Ground Turkey Stuffed Sweet Potato Bowls, Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, or Slow Cooker Salsa Verde Chicken.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
The fact that I can call homemade ramen like this a weeknight dinner is such a major win! You all know I love a good slow cooker dinner winner and this one is one of my new favorites. I deconstruct the meal for my kiddos and my husband and I enjoy ours in the classic ramen bowl fashion with a jammy egg on top. It’s on repeat over here and I know it will be for you, too!
Sign up for Dinner, Decided ✔️
A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.
- Ground beef: Use whichever fat percentage you prefer. Using a leaner option like 90/10 keeps the noodles rich and flavorful without the sauce becoming overly greasy.
- Fresh ginger + garlic: Definitely use fresh here! They’re sautéed right into the beef and give the entire dish so much aromatic flavor.
- Ramen noodles: Use your favorite instant ramen noodles, but discard the seasoning packets since you’ll be making your own flavorful sauce. Add the noodles toward the end of cooking so they stay tender without becoming mushy.
- Veggies: A simple combination of shredded carrots and thinly sliced red bell pepper adds color, crunch, and a little natural sweetness to the ramen. You can easily swap in or add other quick-cooking veggies you have on hand.
- Soy sauce: I use low-sodium soy sauce to keep the sauce from becoming overly salty.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the beef
Brown the beef and onions. Add the garlic and ginger during the last minute or so, then add to the bottom of the slow cooker.
Make the sauce
Whisk together the sauce ingredients.
Cook
Add the carrots and bell pepper, and pour the sauce on top. Cook on low for 3-4 hours.
Add noodles
Add the ramen noodles and edamame before serving.
Serve and enjoy!
Plate and finish with your favorite toppings, and enjoy! Yum!
Expert Tips
- Don’t skip browning the beef: Taking a few extra minutes to brown the beef and onions gives the dish so much more flavor. Let the beef get nicely caramelized before adding it to the slow cooker.
- Add the noodles at the end: Ramen noodles cook quickly, so add them during the last 30 minutes. Give everything a stir occasionally to help the noodles cook evenly and prevent them from sticking together.
- Adjust the spice: Start with 1 teaspoon of chili garlic sauce for a mild kick, or use 2 teaspoons if you like more heat. You can also add chili crisp to individual bowls for extra spice.
- Make it your own: Adding toppings is a great way to add even more flavor and texture. Some of my favorites to try are sesame seeds, scallions, chili crisp, a soft-boiled egg, or a squeeze of fresh lime.
Get The Perfect Soft Boiled Eggs
Want to make the perfect hard (or soft) boiled eggs to top your ramen bowls? I tested multiple stovetop methods (so you don’t have to!) and found 2 easy techniques that deliver consistent, delicious results and eggs that peel effortlessly. Whether you love jammy centers or fully set yolks, this How To Guide has you covered.
Variations / Substitutions
- Add more veggies: Toss in sliced mushrooms, baby spinach, broccoli, snap peas, or shredded cabbage for even more vegetables.
- Use ground turkey: You can easily use ground turkey in place of the beef if you prefer a lighter option.
- Make it extra spicy: Add more chili garlic sauce to the slow cooker, or drizzle each bowl with your favorite chili crisp before serving.
- Switch up the noodles: If you don’t have ramen noodles on hand, try udon, soba, or another quick-cooking noodle. Just adjust the cooking time according to the package directions.
- Add an egg🥚: Top each bowl with a soft-boiled egg for extra protein and that classic ramen-shop feel.
Storage / Freezing
- Storage: Store leftover ramen in an airtight container in the refrigerator for up to 3 days. Keep in mind that the noodles will continue to absorb the sauce as they sit, so leftovers may be thicker and softer than when freshly made.
- Reheat: When reheating, add a splash of broth or water to loosen the sauce and warm gently in the microwave or on the stovetop.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Beef Ramen
Ingredients
Beef
- 1 Tbsp. avocado or olive oil
- 1½ lbs ground beef
- 1 small yellow onion (finely diced)
- 5 cloves garlic (minced)
- 1 Tbsp. fresh ginger (grated or finely minced)
Sauce
- 2½ cups beef broth or chicken broth
- 1/3 cup soy sauce (plus more for serving)
- 2 Tbsp. hoisin sauce
- 1 Tbsp. oyster sauce
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. packed brown sugar
- 1 Tbsp. unseasoned rice vinegar
- 1-2 tsp. chili garlic sauce or sambal (optional)
- Freshly cracked black pepper
Vegetables
- 1½ cups shredded carrots
- 1 red bell pepper (thinly sliced)
Finish
- 3 (3 oz) ramen noodle packages (discard seasoning packets)
- 1 cup frozen (shelled edamame)
Garnish
- Sesame seeds
- Chili crisp
- Extra scallions
- Soft boiled egg
- Lime wedge
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the beef: Brown the beef with the onions until nicely caramelized and beef is cooked. Add garlic and ginger during the last minute or so. Add this to the bottom of a 6-8 quart slow cooker.1 Tbsp. avocado or olive oil, 1½ lbs ground beef, 5 cloves garlic, 1 Tbsp. fresh ginger, 1 small yellow onion
- Make the sauce: Whisk together sauce ingredients in a large 4-cup liquid measuring cup or bowl.2½ cups beef broth or chicken broth, 1/3 cup soy sauce, 2 Tbsp. hoisin sauce, 1 Tbsp. oyster sauce, 1 Tbsp. toasted sesame oil, 2 Tbsp. packed brown sugar, 1 Tbsp. unseasoned rice vinegar, 1-2 tsp. chili garlic sauce or sambal, Freshly cracked black pepper
- Slow cook: Add the carrots and bell pepper on top of the beef, and pour the sauce over the beef and veggies. Cook on low for 3-4 hours Start Timer or on high for 2 hours Start Timer.1½ cups shredded carrots, 1 red bell pepper
- Add noodles: Thirty minutes before serving, and the ramen noodles and edamame. Replace the lid on, and be sure to stir everything occasionally.3 (3 oz) ramen noodle packages, 1 cup frozen
- Finish: Plate and finish with any of the following: more soy sauce, scallions, chili crunch, and sesame seeds. Yum!Sesame seeds, Chili crisp, Extra scallions, Soft boiled egg, Lime wedge
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
