Our entire family loves this so much, we eat it once a week!

There’s nothing like a steaming bowl of ramen to warm you up from the inside out. It's the kind of comfort food that has a special way of bringing a bit of joy to any ordinary day. This Slow Cooker Beef Ramen Noodles recipe is my stress-free way to enjoy those cozy vibes without the hassle. Inspired by the traditional Japanese dish, this slow cooker version is perfect for busy weekdays. Ramen represents a quick, hearty meal that suits just about any palate, and the best part? It gets better as the flavors meld in the crockpot while you’re out living your life.

A side of stir-fried vegetables like broccoli, snap peas, or bok choy complements the savory notes of beef ramen. Or, if you're in the mood for some extra crunch, a fresh cucumber salad with a vinegar dressing can be a refreshing addition. Don’t forget to stack a plate with potstickers or crunchy wontons for that irresistible appetizer no one can say no to!

Slow Cooker Beef Ramen Noodles
Servings: 4 servings

- 1 1/2 pounds beef chuck roast, sliced into bite-sized pieces
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional for heat)
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 4 green onions, chopped, white and green parts separated
- 8 ounces ramen noodles (discard flavor packets)
- Sesame seeds, for garnish
- Fresh cilantro or parsley leaves, for garnish

1. Place the beef chuck roast pieces into your slow cooker.

2. In a bowl, whisk together the beef broth, garlic, ginger, soy sauce, oyster sauce, brown sugar, sesame oil, and chili flakes if using. Pour this mixture over the beef in the slow cooker.

3. Add the white parts of the green onions to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.

4. About 30 minutes before serving, add the julienned carrots and red bell pepper to the slow cooker. Stir gently.

5. Meanwhile, cook the ramen noodles separately according to the package instructions, usually 3-4 minutes in boiling water, then drain.

6. Once the vegetables are tender and the meat is cooked, stir in the cooked ramen noodles.

7. Serve the beef ramen hot, garnished with the green parts of the onions, sesame seeds, and fresh herbs.

- To make this dish vegetarian, you can substitute beef with tofu or mushrooms and use vegetable broth instead of beef broth.
- If you're into meal prepping, you can chop all your veggies and beef in advance, so all you have to do is toss everything in the slow cooker when you're ready.
- Don't be afraid to customize the toppings! Try adding bamboo shoots, soft-boiled eggs, or bean sprouts for additional texture and flavor.
- To keep the noodles from getting too soft in leftovers, store them separately from the broth and add them when reheating your meal.

There you have it, friends—a beef ramen that brings a little bit of tradition to your table with the utmost ease. Let your slow cooker do the hard work while you get on with the most important parts of your day. Enjoy this little bowl of heaven!