Slow Cooker Beef and Ramen Noodles

A close-up of a noodle stir-fry with ground meat, sliced red peppers, snap peas, carrots, green onions, and sesame seeds being lifted with a black spoon.

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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!

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: Chinese

Keyword: Slow Cooker Beef and Ramen Noodles

Servings: servings

Calories: 369kcal

Author: Alicia

Ingredients

1 pound ground beef
1 Tablespoon oil
3 Tablespoons hoisin sauce
1 Tablespoon low sodium soy sauce
1 Tablespoon apple cider vinegar
1 Tablespoon honey
3 cups low sodium beef stock divided
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes optional
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
2 cloves garlic
1 small onion diced (about 3/4 cup)
1 bell pepper sliced
1/2 cup matchstick-cut carrots
9 ounces ramen noodles 3- 3 ounce packages
8 ounce bag snap peas, roughly chopped
sesame seeds for garnish
2-3 green onions sliced, for garnish

Instructions

In a large pan over medium heat, heat the oil until shimmering. Add the ground beef and cook, breaking it up into pieces, until fully cooked and browned. Drain the meat.
1 pound ground beef, 1 Tablespoon oil
In a bowl, whisk together the hoisin sauce, soy sauce, vinegar, honey, 2 cups of beef stock (reserve the remaining 1 cup), sesame oil, red pepper flakes, salt, garlic powder, and ground ginger. Pour into the bottom of the slow cooker.
3 Tablespoons hoisin sauce, 1 Tablespoon low sodium soy sauce, 1 Tablespoon apple cider vinegar, 1 Tablespoon honey, 3 cups low sodium beef stock, 2 teaspoons sesame oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger
Mince the garlic, dice the onion, and slice the bell pepper. Add to the slow cooker along with the carrots.
2 cloves garlic, 1 small onion, 1 bell pepper, 1/2 cup matchstick-cut carrots
Add the cooked ground beef to the slow cooker.
Cook on high for 2 hours or on low for 4 hours.
Fifteen minutes before the cook time ends, add the ramen noodles (discard or save the seasoning packets for another recipe). Nestle the noodles into the liquid beneath the meat and vegetables so they can soften.
9 ounces ramen noodles
Once the noodles are cooked pour in the remaining cup of broth to loosen the mixture. The noodles will have absorbed most of the original liquid.
Mix in the chopped snap peas.
8 ounce bag snap peas, roughly chopped
Garnish with sesame seeds and sliced green onions, if desired.
sesame seeds, 2-3 green onions
Turn the slow cooker to warm for serving, adding more broth as needed.

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