Go Back
–+ servings
Featured image for slow cooker beef ramen.
Print

Slow Cooker Beef Ramen

This Slow Cooker Beef Ramen is the easiest way to enjoy your favorite takeout flavors right at home! It's a cozy, flavorful dinner that’s packed with saucy ground beef, tender veggies, ramen noodles, and edamame. Everything simmers together in a savory-sweet sauce for an easy meal that's packed with tons of flavor and texture in every bite!
Course Main Course
Cuisine Asian
Keyword slow cooker beef ramen
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 439kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Three images side-by-side of browning the beef, onions, garlic, and ginger in a skillet.
  • 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
    Side-by-side of whisking the sauce ingredients together in a mixing bowl.
  • 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
    Side-by-side image of adding the veggies and sauce to ground beef in the slow cooker.
  • 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
    Side-by-side image of adding the ramen noodles and edamame to the slow cooker.
  • 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
    Side-by-side of beef ramen cooked in slow cooker then served in a bowl.

Notes

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.
When reheating, add a splash of broth or water to loosen the sauce and warm gently in the microwave or on the stovetop.
This recipe was inspired by Real Food Whole Life.

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 22g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5969IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 3mg