I love this Slow Cooker Beef Ramen because it takes a simple pack of ramen noodles and transforms it into a wholesome, satisfying meal. The slow cooker does all the work, letting the beef and vegetables soak up the rich flavors of soy sauce, garlic, and brown sugar. The noodles come out perfectly tender, and the entire dish has that irresistible balance of savory and sweet. It’s a family favorite that I can prepare in the morning and have ready by dinner time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 pound ground beef (I prefer lean sirloin, 93/7) 1 cup matchstick carrots 1 medium red bell pepper, sliced 2–3 large scallions, roughly chopped 3 cloves garlic, minced ½ cup low-sodium soy sauce 2 tablespoons brown sugar 14.25 ounces beef stock 2 packs ramen noodles (discard the seasoning packets) Sesame seeds, optional Scallions, optional
Directions
In a large skillet over medium heat, I brown the ground beef until it’s no longer pink, breaking it up as it cooks. I drain any excess grease if necessary.
I transfer the cooked beef to the basin of a 6-quart slow cooker.
I add the matchstick carrots, red bell pepper, and scallions to the slow cooker.
In a medium bowl, I whisk together the garlic, soy sauce, brown sugar, and beef stock until well combined.
I pour the sauce mixture over the beef and vegetables in the slow cooker and stir everything together.
I cover and cook on LOW for 4–6 hours, allowing the flavors to meld and the vegetables to soften.
About 30 minutes before serving, I add the dry ramen noodles directly to the slow cooker, stirring occasionally to ensure they’re fully submerged and cook evenly.
When the noodles are tender, I serve the ramen hot, topped with sesame seeds and fresh scallions for garnish.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes
Variations
I sometimes use ground chicken or ground turkey for a lighter version.
For extra heat, I add red pepper flakes, chili oil, or a drizzle of sriracha.
If I want a richer broth, I add a splash of fish sauce or oyster sauce.
For a fresher twist, I finish the dish with lime juice or fresh ginger.
Instead of ramen noodles, I sometimes serve the mixture over steamed rice or wrapped in lettuce leaves.
When I want more broth, I simply use one pack of noodles instead of two.
Storage/Reheating
I let leftovers cool completely before transferring them to an airtight container. They keep well in the refrigerator for up to 3 days. To reheat, I warm the ramen on the stovetop over medium heat, adding a splash of broth or water to loosen the noodles if needed. I avoid overcooking during reheating to keep the noodles tender.
FAQs
Can I cook this on HIGH instead of LOW?
Yes, I can cook it on HIGH for about 2–3 hours, but I prefer LOW for deeper flavor.
Can I make this recipe vegetarian?
Yes, I use plant-based ground meat and vegetable stock instead of beef stock.
Can I use instant ramen seasoning packets?
I skip them—the homemade sauce gives better flavor and less sodium.
How do I keep the noodles from getting mushy?
I add them only during the last 30 minutes and stir them frequently while they cook.
Can I use other vegetables?
Absolutely! I often add broccoli, snap peas, or baby corn for more variety.
Can I double the recipe?
Yes, I double all ingredients except the noodles, adding them at the end as usual to avoid overcooking.
What kind of soy sauce works best?
I like using low-sodium soy sauce to keep the dish balanced without being too salty.
Can I use fresh ramen noodles instead of instant?
Yes, I add them only 10–15 minutes before serving since they cook faster.
How do I make the broth thicker?
I let it cook uncovered for the last 30 minutes or stir in a cornstarch slurry if I want a thicker consistency.
What toppings can I add?
I love topping it with soft-boiled eggs, toasted sesame seeds, green onions, or even a drizzle of sesame oil.
Conclusion
This Slow Cooker Beef Ramen is one of my favorite easy comfort meals. I love how the beef, vegetables, and noodles soak up the savory sauce, creating a dish that’s both hearty and deeply flavorful. It’s the perfect meal for busy days when I want something homemade, filling, and full of that irresistible ramen goodness.
Slow Cooker Beef Ramen is a hearty, Japanese-inspired comfort dish made with tender ground beef, vegetables, and ramen noodles simmered in a sweet and savory soy-garlic broth. It’s an easy, family-friendly meal that cooks itself to perfection in the slow cooker.
Total Time:4 hours 15 minutes
Yield:4 servings
Ingredients
1 pound ground beef (lean sirloin, 93/7)
1 cup matchstick carrots
1 medium red bell pepper, sliced
2–3 large scallions, roughly chopped
3 cloves garlic, minced
½ cup low-sodium soy sauce
2 tablespoons brown sugar
14.25 ounces beef stock
2 packs ramen noodles (discard seasoning packets)
Sesame seeds, optional
Scallions, optional (for garnish)
Instructions
In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it apart as it cooks. Drain excess grease if needed.
Transfer the cooked beef to a 6-quart slow cooker.
Add the matchstick carrots, sliced red bell pepper, and chopped scallions.
In a bowl, whisk together minced garlic, soy sauce, brown sugar, and beef stock until combined.
Pour the sauce mixture over the beef and vegetables, stirring to combine.
Cover and cook on LOW for 4–6 hours (or on HIGH for 2–3 hours) until vegetables are tender and flavors are well blended.
About 30 minutes before serving, add the ramen noodles directly into the slow cooker, stirring occasionally to keep them submerged.
When the noodles are tender, stir everything together and serve hot.
Garnish with sesame seeds and fresh scallions if desired.
Notes
Use ground chicken or turkey for a lighter version.
Add chili oil, sriracha, or red pepper flakes for extra heat.
For a richer broth, add a splash of fish sauce or oyster sauce.
Use fresh ramen noodles and add them only 10–15 minutes before serving.
Double the recipe for larger servings but add noodles only at the end to prevent overcooking.
