Slow Cooker Beef and Ramen Noodles

ByAlicia UpdatedSeptember 15, 2025

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My recipe for Slow Cooker Beef and Ramen Noodles has tender beef, fresh vegetables, and ramen in a savory sauce that’s so much better than takeout. Since readers gave my Beef and Broccoli over 225 five-star reviews for its flavor and simplicity, I wanted a noodle dish that delivers the same winning combination. This recipe does exactly that!

A close-up of a spoon scooping stir-fried noodles with ground meat, sliced carrots, bell peppers, snap peas, and sesame seeds from a bowl.

What Sets This Recipe Apart

I make the sauce with a delicious combination of hoisin, soy, honey, and sesame oil so every bite is packed with flavor.
I allow the ramen to cook directly in the slow cooker, soaking up the broth instead of tasting plain or watered down.
I add the vegetables at the right time so they stay tender-crisp and never get overcooked.
The slow cooker makes it the perfect recipe for busy moms who need an easy weeknight dinner.

Ingredients Needed for This Recipe

Assorted ingredients for a Slow Cooker Beef and Ramen Noodles, including ground meat, ramen noodles, broth, various sauces, spices, chopped vegetables, and garlic arranged in bowls on a marble surface.

Here are all the ingredients needed to make this recipe. Full ingredient amounts can be found in the recipe card below.

Ground beef – 80/20 adds flavor, but leaner beef works with a bit more oil.
Oil – A neutral flavored oil helps brown the beef.
Hoisin sauce – Gives the dish its signature sweet and savory base.
Low sodium soy sauce – Adds saltiness and flavor without being overpowering.
Apple cider vinegar – Brightens the sauce and balances richness.
Honey – A touch of sweetness that makes the flavors round.
Low sodium beef stock, divided – Slow cooks the beef and keeps everything saucy.
Sesame oil – A must for that takeout taste.
Red pepper flakes (optional) – Just enough heat if you like spice.
Seasoning – I use a combination of salt and garlic powder.
Ground ginger – Adds warmth and pairs perfectly with soy and hoisin.
Garlic cloves – Fresh and punchy.
Onion, diced – Cooks down for a savory base.
Bell pepper, sliced – Adds sweetness and color.
Matchstick-cut carrots – Quick cooking and slightly crunchy.
Ramen noodles packets – Discard the seasoning packets and use only the noodles.
Snap peas, roughly chopped – Add at the end for freshness.
Sesame seeds, for garnish – Optional but adds crunch.
Green onions, sliced, for garnish – A fresh pop of flavor to finish

Suggestions and Alternatives

Protein – Swap beef for ground chicken or pork if you prefer.
Veggies – Add mushrooms or baby corn for extra vegetables.
Heat – Stir in a spoonful of chili garlic sauce for more heat.
Noodles – Use rice noodles instead of ramen if you want a different texture.

Instructions

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Cooked ground beef in a skillet on a white surface, surrounded by bowls of sliced vegetables, sauces, and seasonings.

Ground beef browning in a gray skillet surrounded by bowls of sliced vegetables, sauces, and seasonings on a white countertop.

In a large pan over medium heat, heat the oil until shimmering. Add the ground beef and cook, breaking it into pieces, until fully browned. Drain any excess grease.

Next step in preparing Slow Cooker Beef and Ramen Noodles is to use a glass bowl of hoisin sauce, soy sauce, apple cider vinegar, honey, 2 cups of the beef stock (reserve the remaining 1 cup), sesame oil, red pepper flakes, salt, garlic powder, and ground ginger. Chopped onions, minced garlic, sliced carrots, snap peas, and green onions can also be seen arranged around a white crockpot.

A slow cooker filled with diced onions, sliced carrots, and sauce; nearby are bowls of ground beef, snap peas, and uncooked ramen noodles on a white countertop for Slow Cooker Beef and Ramen Noodles recipe

In a bowl, whisk together the hoisin sauce, soy sauce, apple cider vinegar, honey, 2 cups of the beef stock (reserve the remaining 1 cup), sesame oil, red pepper flakes, salt, garlic powder, and ground ginger. Pour this mixture into the bottom of the slow cooker.
Mince the garlic, dice the onion, and slice the bell pepper. Add them to the slow cooker along with the carrots.
Add the cooked ground beef to the slow cooker and stir gently to combine with the vegetables and sauce.

Next step in preparing Slow Cooker Beef and Ramen Noodles: Ground beef meat with diced onions and carrots in sauce inside a slow cooker, with raw snap peas, green onions, and uncooked noodles in bowls on the side.

Uncooked instant ramen noodles, ground beef, and sliced vegetables in a slow cooker with a bowl of chopped green beans and green onions nearby. This is one of the many steps in preparing Slow Cooker Beef and Ramen Noodles

Cover and cook on high for 2 hours or low for 4 hours.
About 15 minutes before the cook time ends, add the ramen noodles (discard the seasoning packets). Nestle them into the liquid so they soften and cook evenly.

Next process in preparing Slow Cooker Beef and Ramen Noodles is to add green snap peace in a cooker with uncooked ramen noodles, ground meat, sliced red bell peppers. It is ready to be cooked.

A white oval dish filled with Slow Cooker Beef and Ramen Noodles, ground meat, carrots, snap peas, and sliced green onions, placed on a white surface with forks and a striped napkin nearby.

Once the noodles are tender, pour in the remaining 1 cup of beef stock to loosen the mixture. The noodles will have absorbed most of the liquid.
Stir in the chopped snap peas, then taste and adjust seasoning if needed.
Garnish with sesame seeds and sliced green onions before serving.
Keep the slow cooker on warm for serving, adding more broth as needed to keep the noodles loose.

Brown the beef before adding it to the slow cooker for extra depth of flavor.
Use low sodium broth and soy sauce so you can control the saltiness.
Slice the vegetables evenly so they cook at the same rate.
If the mixture looks too thick, you can loosen it with extra broth.

A bowl of Slow Cooker Beef and Ramen Noodles with ground meat, snap peas, carrots, and green onions, garnished with sesame seeds, sits on a table next to a striped napkin and a slow cooker.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days
Freezer: his recipe is not recommended for freezing once the noodles are added, since they become mushy after thawing. If you want to freeze it, prepare the beef and sauce mixture only, then add fresh noodles when reheating.
Reheat: Reheat with a splash of broth or water to loosen the noodles.

FAQS

Can I use a different type of beef?

Yes, ground beef is the easiest option, but you can also use thinly sliced flank steak, sirloin, or even stew meat. Just make sure to brown it first before adding to the slow cooker for the best flavor.

Can I make this on the stove?

You sure can. Cook the ground beef in a large pot, then drain. Add the garlic, onion, and pepper, and sauté until softened, about 5 minutes over medium-low heat. Stir in the sauce ingredients and 2 cups of broth (reserving the remaining cup). Simmer for a few minutes, then add the ramen noodles. Cook for 3-4 minutes until tender. Add more broth if needed. Finish with snap peas, sesame seeds, and green onions.

What should I serve with this recipe?

It’s a complete meal on its own, but egg rolls, dumplings, or a light cucumber salad go with this dish nicely.

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Categories:

Asian, Crockpot, Ground Beef, Main Courses,

Alicia

Alicia is the creator of Balancing Motherhood, where she shares easy, family-friendly recipes designed for busy home cooks. With over 1,000 original recipes and a background in journalism and photography she ensures every dish is simple, approachable, and delicious. She’s built a community of 800,000+ followers who trust her for stress-free, reliable meal ideas.