Description
A delicious and easy slow cooker recipe for Beef Ramen Noodles, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 4 cups beef broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon black pepper
- 2 cups sliced mushrooms
- 1 cup chopped green onions (divided)
- 4 packages instant ramen noodles (discard seasoning packets)
- 2 cups baby spinach
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a slow cooker, combine the beef chuck roast, beef broth, water, soy sauce, hoisin sauce, sesame oil, garlic powder, ginger powder, and black pepper. Stir to mix well.
- Add the sliced mushrooms and half of the chopped green onions to the slow cooker. Cover and cook on low for 6-8 hours or until the beef is tender.
- About 30 minutes before serving, add the instant ramen noodles to the slow cooker, pushing them down into the broth. Cover and let cook until the noodles are tender, about 5-7 minutes.
- Stir in the baby spinach and let it wilt for a few minutes.
- Serve the beef ramen in bowls, garnished with the remaining green onions and sesame seeds.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha to the broth.
- You can substitute the beef chuck roast with chicken thighs for a lighter version, adjusting the cooking time to 4-6 hours on low.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg