We’re beefing up your ramen noodle packages by adding juicy ground beef, carrots, red peppers, and green onions to a crockpot to simmer in a flavorful, sweet and savory sauce. Slow cooker beef ramen is a Japanese-inspired dish that will satisfy even the hungriest teens!
Beef Ramen Noodles
Slow cooker beef ramen is traditionally made with tender chunks of beef, much like Mongolian beef, but we’re making ours with seared ground beef instead. It’s a bit of a shortcut and cost-effective which is one of the best parts about Ramen noodles!
They have always been a budget-friendly way to make hearty soup. Yes, it’s those same packages of noodles you poured boiling water over when you lived in the dorms during college days.
Do you remember when you blew your food budget at the beginning of the month and were too afraid to call home? Yeah, those.
Little did you know you could make a delicious noodle bowl without the need for those little flavor packets that are so high in sodium.
With ground beef, veggies, and a few extra pantry items, this is one way to make a cost-effective and cozy bowl of soup that rivals anything you’d order at a Japanese restaurant.
A lot has changed since college! 😉
Why you’ll love Slow Cooker Beef Ramen
Easy to make – Brown the beef and toss everything but the noodles into the slow cooker. The noodles cook super fast so they get added in at the end. It’s that easy.
Super satisfying – Not just for college students! A perfectly flavorful, fully loaded, slurpable bowl of beef ramen noodles is served! Great for busy nights and it’s one the whole family will enjoy.
Cost-effective – If you’ve stocked up on packages of Ramen noodles or have a ton of frozen ground beef you have saved up, this is a great way to use them both. Toss whatever veggies you have in the fridge and avoid waste.
Helpful Tools
- Slow Cooker – A 6 quart slow cooker is standard for most crock pot recipes. This is my favorite.
- Veggie Chopper
- Ladle – This ramen is less soupy, more hearty, but it’s still easily served with a ladle.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Ground Beef – Use extra lean ground beef so there isn’t an excess of fat. I like to use ground sirloin 93/7.
- Veggies – Matchstick carrots and sliced red bell pepper add beautiful color to this dish. The carrots and red bell pepper are on the sweeter side and pair well with the sugary elements in this dish.
- Aromatics – Roughly chopped scallions (aka green onions) and minced garlic.
- Low Sodium Soy Sauce – A slightly salty, umami flavor that gives the beef and flavorful broth a darker color. Popular in Asian cooking, it adds so much flavor!
- Brown Sugar – There’s something so complex about the balance of sweet and salty in slow cooker beef ramen. It’s not at all overpowering, but necessary!
- Liquid Stock – I like to use chicken stock but if you want a more robust beef flavor, go ahead and use beef broth.
- Ramen Noodles – You’ll need 2 packs of these but you can discard the seasoning packet & we’re going to ignore the package instructions. We just want the noodles. These can be found in your local grocery store, Asian food market, and even some dollar stores.
- Optional Garnishes – Sesame seeds for a great textural element and more scallions.
How to make Slow Cooker Beef Ramen
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Brown the ground beef in a large skillet over medium-high heat until no longer pink. If necessary, drain any excess grease. If you’re using extra lean ground beef there shouldn’t be too much.
- Step Two: Add the cooked beef to the basin of your slow cooker then add the carrots, red bell pepper, and scallions (saving some for garnish).
- Step Three: Whisk together the garlic, soy sauce, brown sugar, and chicken stock and pour that into the slow cooker as well. Stir to combine.
- Step Four: Cook on low for 4-6 hours and with 30 minutes left in the cooking time, add the dry Ramen noodles. Stir them around frequently so they are covered in liquid and cook evenly until tender.
- Step Five: Serve topped with additional scallions and sesame seeds. Enjoy!
What to serve with Beef Ramen
Traditional ramen is served with soft-boiled eggs and lime wedges, otherwise it’s completely satisfying on its own.
Try some air fried edamame with a sprinkling of salt, a side of dumplings or pot stickers, or a crispy refreshing salad.
You could always just enjoy it with a side of bread to sop up the juices.
If you want to make your meal a little extra special, provide chopsticks for people to use for the noodles.
- It wouldn’t exactly be ramen anymore, but you could skip the noodles and serve it over rice or in lettuce leaves.
- Swap out the beef for a lean meat like ground turkey or chicken for a lighter version. Or, try my slow cooker chicken ramen that uses chicken thighs!
- Add red pepper flakes or sriracha for a spicy kick.
- Add some fish sauce or oyster sauce to the broth for another layer of flavor.
- Finish it with a squirt of lime juice to really brighten it up.
- Fresh ginger in the soup or pickled ginger on top is always a great pairing with soy sauce and beef.
- If you like a lot of broth, only add one pack of noodles.
Storage & Reheating
How to store leftovers
Keep leftovers in an airtight container. Be sure to wait until it’s completely cooled before closing the lid. When you don’t, you trap the heat which causes excess moisture. This can affect the flavor when it’s watered down.
How long will it last in the fridge?
Store cooked and cooled beef ramen noodles in the fridge for up to 3 days.
How to reheat it
The microwave is great if you’re short on time, or the stovetop over medium-low heat.
FAQs
Is this a good make ahead dish?
Definitely! If you’re wanting to cut down on the time you can brown the beef the day before. You can also get ahead by chopping veggies and having them ready to go.
The entire soup can be made the day before and then reheated, or you can make the soup without the noodles.
When you’re ready to serve, place dry noodles in a bowl and pour hot broth overtop and let it sit for a few minutes.
Can you put raw beef in the slow cooker?
Technically you can but for this recipe, I don’t recommend it. Browning the beef first gives it so much added flavor and caramelization that you just don’t get adding it in raw and then slow cooking it.
If you want a start from raw option, try my slow cooker beef & broccoli.
What cut of beef is good for ramen?
Whether you use ground beef or strips of beef, I’d say top sirloin is the best. It’s lean and has a ton of flavor.
I like to use 93/7 or 90/10 ground sirloin so it’s not greasy.
What other vegetables can I add to beef ramen?
Toss in some extra veggies or swap them completely. Bok choy, mushrooms, bean sprouts, or snow peas are perfect.
Any fast-cooking veggies should be added later on to avoid them getting mushy.
Need more noodle recipes? Try these:
Slow Cooker Honey Garlic Chicken and Noodles
Easy 30-Minute Chicken Noodle Soup
Slow Cooker Turkey Noodle Soup
Click here for my entire collection of soup recipes.
Slow Cooker Beef Ramen
Video
Equipment
Ingredients
- 1 pound ground beef I recommend 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 chicken stock or beef stock
- 2 packs ramen noodles
- sesame seeds optional
- scallions optional
Instructions
- To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary.1 pound ground beef
- Pour the cooked beef into the basin of a 6 quart slow cooker.
- To the slow cooker add the carrots, red bell pepper and scallions.1 cup matchstick carrots, 1 medium red bell pepper, 2-3 large scallions
- In a medium bowl, whisk together the garlic, soy sauce, brown sugar and chicken stock.3 cloves garlic, 1/2 cup low sodium soy sauce, 2 Tablespoons brown sugar, 14.25 ounces chicken stock
- Pour the sauce into the slow cooker and stir to combine.
- Cover and cook on LOW for 4-6 hours.
- Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.]2 packs ramen noodles
- Stir those around frequently to make sure they get all covered and cook evenly.
- When the noodles are tender, serve, topping with additional scallions and some sesame seeds.sesame seeds, scallions
Notes
- Skip the noodles and serve over rice or in lettuce leaves.
- Use ground turkey or chicken for a lighter version.
- For extra heat, add red pepper flakes or sriracha.
- Enhance flavor with fish sauce or oyster sauce in the broth.
- Finish with a squirt of lime juice for a bright, zesty finish.
- Add fresh ginger in the soup or pickled ginger on top.
- For more broth, use only one pack of noodles.
- Store leftovers in an airtight container once cooled (avoid trapping heat).
- Keeps in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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If you made this recipe, I’d love to know how it went in the comments section below.
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This looks amazing and I want to try it but Is the 2 packets of ramen noodles enough? Im worried I need more noodles but I could be wrong!
2 is good for us (you can see in the video & pics), but you could have a third on standby if you need it 🙂
This recipe was good! I don’t think you need more than 2 packets.
I use 2 packs of Ramen noodles and serve with side salad. 2 packs are the perfect amount for us.
Very tasty! Only thing I did different was added a third package of Ramen noodles because I felt 2 was not enough!
I’m glad you liked it! The more noodles the better in my book, too 🙂
This was so easy and even my picky kids loved it and asked for seconds! I added another bag of ramen and probably will do a 4th next time so we have leftovers. I added a smidge more soy sauce. I also added some broccoli on top at the end.
Broccoli sounds like a great addition! Depending on which noodles you use, sometimes they get a bit mushy on the reheat, but my kids still like them 🙂
Would this work for instant pot?
I’m sure it would, but I haven’t tested to tell you exact instructions.
I use my instant pot “slow cooker” button with a regular lid, not the sealing lid, and cook for about 1-11/2 hr to meld the flavors together. I add the ramen noodles about 20 minutes before the end of the cooking time.
Can you use honey instead of brown sugar?
I haven’t tested to say how much it’ll affect taste, but it should probably work. Let me know if you try.
I have super picky eaters in my family, and this meal was a big hit!
I love when that happens =)
So easy and so yummy! Busy working mom and this made the most delicious beefy Asian style noodle dinner. My family loved it! I added a bit of ginger and fish sauce and some siracha and wow, it’s a hit! Well definitely keep this one in rotation. Thank you for the recipe!
I’m so glad you liked it! I love when the *whole* family likes something, I know how rare that is 🙂
Just made this Friday night! It was so simple and yummy! We did the ramen with the lettuce wraps! Also, I had limited time, threw the crockpot on high and it was cooked in 2.5 hrs! I was pleasantly surprised and the yumminess. 😋
Happy to hear that!
Do not make. Tastes like pure sodium using only low sodium ingredients
Hmm, you’re in the minority here, but I’m sorry you didn’t like it.
Did you discard the packets or use them? They would definitely make it really salty 🙂
Made this recipe today for my family. We like it a little spicy, so I added some crushed red peppers. It was delicious! It made our house smell so good!
This looks yummy!! Anxious to try it! Thank you.
Report back when you do!
I made this tonight.. but I didn’t have shredded carrots. But I added chopped mushrooms instead. When there was 30mins left I added shredded carrots and broccoli and the red peppers.
It was super yummy!
Thanks, Aliza! 🙂
Just made this tonight. Loved it! I did put 3 ramen noodles in. Next time I think I will double the sauce if I use 3 Ramen noodles. Loved the flavor! It’s a keeper! Thank you!
Happy to hear that! Thank you for letting me know 🙂
Hi! I have a packet of Chinese Kame noodles. Would this work? Thanks!
I haven’t used those. Are they pre-cooked? If so, sure, I would just add them at the end to heat through.
This was flavorless, and mushy. Terrible. We ate a few bites and threw the entire crockpot out
I’m sorry you didn’t like it. You’re definitely in the minority.
Great recipe – a favorite in our weekly rotation now. Added a little chili sauce and fish sauce along with some sesame oil. Easy to make and delicious.
Thanks, Debra 🙂
This recipe was SO good! I wanted to make it for a quick dinner, so instead of using the slow cooker, I made it on the stovetop – it was PERFECT and everyone loved it – no leftovers, a GREAT sign! It was a little salty, but I did add fish sauce and Maggi seasoning, it probably did NOT need the Maggi (which is where the extra sodium prob. came from). YUM!!!!
Thank you, Dana ❤️
4 hours is much too long to cook ramen noodles. I cooked mine on low for 2.5 hours and still got mush for noodles.
It seems you didn’t follow the recipe. You’re supposed to add the noodles 30 minutes before cook time is up (step 7).
Love this recipe! I double the broth and add 3 packs of noodles. I also add broccoli. So good… thank you!!!
Thanks, Amy!
We love this recipe! Nice and easy and flavorful! Perfect for a cold winter night!
Thanks!