Slow Cooker Beef Ramen Noodles (Print-Friendly Format)

Tender beef, savory broth, and ramen noodles slow-cooked for a warming, satisfying meal ideal for cozy evenings.

# Ingredients You’ll Need:

→ Main Components

01 - 680 g beef chuck roast, cut into chunks
02 - 950 ml beef broth
03 - 720 ml water
04 - 4 cloves garlic, minced
05 - 1 onion, sliced
06 - 1 tablespoon ginger, freshly grated
07 - 60 ml soy sauce
08 - 30 ml sesame oil
09 - 30 g brown sugar
10 - 2 packs fresh ramen noodles or egg noodles
11 - 30 g baby spinach
12 - 2 green onions, sliced, for garnish

→ Optional Toppings

13 - Soft-boiled eggs, for serving
14 - Sriracha or chili oil, to taste

# How to Make It:

01 - Generously season beef chuck chunks with salt and freshly ground black pepper.
02 - Place seasoned beef in the slow cooker. Top with sliced onion, minced garlic, and grated ginger.
03 - Pour beef broth and water into the slow cooker. Add soy sauce, sesame oil, and brown sugar. Stir gently to combine all ingredients.
04 - Cover and cook on low for 8 hours or high for 4 hours, until beef is very tender and can be easily shredded.
05 - Approximately 10 minutes before serving, cook ramen noodles according to package instructions in boiling water. Drain well.
06 - Stir baby spinach into the slow cooker just before serving, allowing it to wilt slightly in the hot broth.
07 - Divide cooked noodles among serving bowls. Ladle beef and broth over the noodles.
08 - Top each bowl with sliced green onions and, if desired, soft-boiled eggs. Drizzle with Sriracha or chili oil for added heat.

# Extra Tips:

01 - For best results, trim excess fat from the beef chuck before cooking.
02 - Use low-sodium soy sauce if a lighter broth is preferred.

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