Slow Cooker Asian Beef Ramen Noodles
If you need an easy recipe that the whole family will actually get excited about, this Slow Cooker Asian Beef Ramen Noodles is it. It’s packed with tender beef, fresh vegetables, and a rich, flavorful broth that tastes like something from your favorite Chinese place’s neighborhood spot. The slow cooking does all the work, making it perfect for busy weeknights. Toss everything in, let it simmer, and finish with those classic ramen noodles for the best part. This is one of those meals your teenage boys will ask for again next time.
Yes, cooked ground pork, ground chicken, or lean ground beef are all excellent choices.
You can, but you’ll want to shred it after slow cooking for tender beef texture.
Bok choy, bean sprouts, bell peppers, and snap peas are all great additions.
– Swap brown sugar with honey, monk fruit, or date syrup
– Use chicken stock instead of beef stock for a lighter flavor
– Add coconut milk for a creamy twist
– Try red curry paste for a bold variation
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Ingredient Notes
- Ground beef: Adds rich, savory beef flavor and makes this a hearty ramen meal
- Yellow onion: Brings sweetness and depth to the broth
- Matchstick carrots: A quick-cooking vegetable that adds color and texture
- Green onions: Fresh flavor that brightens the dish
- Garlic cloves: Essential for that bold Asian food flavor
- Dry ramen noodles: Skip the seasoning packets and use the noodles only
- Beef broth: Creates the base for a rich broth
- Low sodium soy sauce: Gives that perfect salty, umami flavor without being too strong
- Brown sugar: Balances the savory sauce with a touch of sweetness
- Black pepper & ground ginger: Adds warmth and depth
Slow Cooker Asian Beef Ramen Noodles
- Brown and cook the ground beef in a large skillet over medium high heat until crumbled and cooked through. Drain any excess grease from the ground beef and place the cooked beef into the bottom of a 5 quart or larger slow cooker.
- Add the diced onion, carrots, sliced green onions and minced garlic to the slow cooker.
Whisk the sauce ingredients together and pour into the slow cooker. Cover and cook on high for 1-2 hours or low for 4-5 hours, until the vegetables are softened. - Add the dry ramen noodles (seasoning packets discarded) to the slow cooker, cover and cook for another 15-20 minutes on high or 30 minutes on low, stirring occasionally to break up the noodles until they’re fully cooked.
- Garnish with sliced green onions and sesame seeds and serve immediately, enjoy!
Slow Cooker Asian Beef Ramen Noodles
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Ingredients
- 1 lb ground ground beef
- 1 medium yellow onion diced
- 1 cup matchstick carrots
- 2 large green onions sliced
- 3 garlic cloves minced
- 6 oz packages ramen noodles (2, 3oz packages) seasoning packets discarded
- Optional* extra sliced green onions and sesame seeds for garnish
For the sauce:
- 1 ¾ cup beef broth
- ½ cup low sodium soy sauce
- 3 tablespoons brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
Instructions
- Brown and cook the ground beef in a large skillet over medium high heat until crumbled and cooked through. Drain any excess grease from the ground beef and place the cooked beef into the bottom of a 5 quart or larger slow cooker.
- Add the diced onion, carrots, sliced green onions and minced garlic to the slow cooker. Whisk the sauce ingredients together and pour into the slow cooker. Cover and cook on high for 1-2 hours or low for 4-5 hours, until the vegetables are softened.
- Add the dry ramen noodles (seasoning packets discarded) to the slow cooker, cover and cook for another 15-20 minutes on high or 30 minutes on low, stirring occasionally to break up the noodles until they’re fully cooked.
- Garnish with sliced green onions and sesame seeds and serve immediately, enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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