Dinner

Slow Cooker Beef Ramen Recipe

BySimon Carel November 5, 2025November 5, 2025

Introduction

This Slow Cooker Beef Ramen is a comforting and easy meal perfect for busy days. Tender ground beef simmers with fresh vegetables and flavorful broth, while ramen noodles soak up all the savory goodness. It’s a cozy bowl of deliciousness that requires minimal effort.

A white bowl filled with a mixture of cooked noodles and ground meat, both coated in a light brown sauce. Small chunks of red bell pepper and green onion slices are scattered evenly throughout the dish, adding bright red and green accents. The noodles have a soft, slightly shiny texture, while the ground meat appears crumbly and moist. A woman's hand holds a fork lifting a portion of the noodles and meat from the bowl, showing the detailed textures and colors up close. The background is blurred with a white marbled surface visible below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (sirloin, 93/7 recommended)
1 cup matchstick carrots
1 medium red bell pepper, sliced
2-3 large scallions, roughly chopped
3 cloves garlic, minced
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
14.25 ounces chicken stock or beef stock
2 packs ramen noodles (discard seasoning packets)
Sesame seeds (optional, for topping)
Additional scallions (optional, for topping)

Instructions

Step 1: In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess grease if needed.
Step 2: Transfer the cooked beef to a 6-quart slow cooker.
Step 3: Add the matchstick carrots, sliced red bell pepper, and chopped scallions to the slow cooker.
Step 4: In a medium bowl, whisk together the minced garlic, soy sauce, brown sugar, and chicken stock until combined.
Step 5: Pour the sauce mixture into the slow cooker and stir everything to combine.
Step 6: Cover and cook on LOW for 4 to 6 hours.
Step 7: About 30 minutes before serving, add the dry ramen noodles to the slow cooker, discarding the seasoning packets.
Step 8: Stir the noodles frequently to ensure they cook evenly and are fully coated in the broth.
Step 9: Once the noodles are tender, serve the ramen topped with extra scallions and a sprinkle of sesame seeds if desired.

Tips & Variations

Use lean ground sirloin to reduce grease, but any ground beef works well.
Swap chicken stock for beef stock for a richer flavor.
Add a splash of rice vinegar or a pinch of chili flakes for extra zing.
Try adding mushrooms or spinach in the last hour of cooking for more vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. Avoid overcooking noodles when reheating to keep them from becoming mushy.

How to Serve

A close-up view of a white bowl filled with cooked noodles mixed evenly with small pieces of browned ground meat and thin slices of red bell peppers, topped with white sesame seeds scattered all over and bright green chopped spring onions that add a fresh pop of color. The noodles have a shiny, slightly oily texture, and the ingredients are well combined to create a layered look of twisted noodles, meat, and vegetables. The bowl sits on a blue textured cloth with a white marbled surface beneath, and a bunch of green onions lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, feel free to substitute ramen noodles with udon, soba, or even spaghetti in a pinch. Cooking times may vary slightly.

Do I need to add the seasoning packets from the ramen?

No, the seasoning packets are not used in this recipe because the broth is flavorful on its own from the soy sauce, garlic, and stock.

Simon Carel