Effortless and delicious, this Slow Cooker Beef Ramen delivers bold flavors without the extra prep. Skip marinating and enjoy a comforting, ramen meal!
This Crockpot Beef Ramen is a simple, flavorful dish. There’s no need for pre-searing or marinating, making it an easy option for a delicious meal.
The ramen noodles soak up the rich, creamy curry sauce, adding a satisfying texture to every bite.
Table of Contents
Reasons to Love This Ramen
- Kids love it! The mild flavors, slurp-worthy noodles, and tender beef make it a hit at the table.
- A good balance of protein, carbs, and veggies makes this a complete meal in one bowl!
- Great way to use up your pantry staples like ramen noodles. Add any leftover veggies from your fridge to avoid waste.
Recipe Ingredients
Ramen Noodles –You’ll need 3 packages, but discard the seasoning packets. These noodles are easy to find at your local grocery store, Asian market, or even budget-friendly stores.
Curry Paste – For a spicy kick, go with red curry paste. If you prefer something milder and creamier, Panang or Massaman are excellent choices. You can also use my homemade red curry paste for a fresh, flavorful twist.
Coconut Milk – Coconut milk makes the broth creamy and smooth, helping to tone down the spice from the curry.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Vegetables – For extra nutrition, toss in sliced red bell peppers, mushrooms, bok choy, matchstick carrots, or snow peas. Stir them in during the last hour of cooking to keep their texture and freshness.
Garnish – Add crispy fried shallots, sliced jalapeños, sesame oil, fresh ginger, and a squeeze of lime juice for a zesty contrast.
How to Make Slow Cooker Beef Ramen
Step #1: Combine the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in a large crockpot. Cook on low for 10 hours.
Step #2: After 10 hours, stir in the coconut milk and ground fresh chili paste.
Step #3: Prepare the ramen noodles according to package instructions (stove top or microwave).
Step #4: Serve the beef curry over a bed of ramen noodles with fresh cilantro, scallions, and lime wedges for squeezing.
Expert Tips
Use Broth or Stock for Extra Depth – Swap out some of the water with chicken stock or beef broth for a deeper, richer flavor. It brings out the savory notes without adding extra work.
Sear the Beef for Extra Flavor – Searing the beef in a large skillet before slow cooking adds a rich, caramelized flavor that deepens the taste.
Customize Your Spice Level – Like more heat? Add red pepper flakes, Sriracha, or garlic chili sauce toward the end or on your serving for that perfect kick.
FAQs
Absolutely! Swap the beef with lean ground turkey or ground chicken for a lighter version. You can also use chicken thighs for extra tenderness.
Serve with roasted veggies like broccoli or bok choy, or a simple cucumber salad. For something heartier, add dumplings, spring rolls, or garlic bread for dipping. Soft-boiled eggs make a great topping too!
Storage Information
To store any leftovers of your Slow Cooker Beef Ramen Noodles, allow the beef and broth to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days.
For longer storage, freeze the beef and broth in freezer-safe containers for up to 3 months. It’s best to cook and store the ramen noodles separately, as they can become mushy when reheated from frozen.
To reheat, warm the beef and broth on the stovetop over medium heat until heated through, or in the microwave with a splash of water to help thin the broth if it has thickened. Add freshly cooked noodles when serving to maintain their texture.
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Slow Cooker Beef Ramen Recipe
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Ingredients
- 3 lbs. boneless beef chuck roast - cut into 2-inch cubes
- 3 Tbsp. fish sauce
- 2 Tbsp. palm or brown sugar
- 3 Tbsp. red - panang, or massaman curry paste
- 1 Tbsp. curry powder
- 1 Tbsp. ground turmeric
- 2 c. water
- 1 14 oz can unsweetened coconut milk
- 3 tablespoons ground fresh chili paste - optional
- 3 packages instant ramen noodles
- Cilantro - Scallions, and Lime wedges for serving
Instructions
- Combine the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in a large crockpot. Cook on low for 10 hours.
- After 10 hours, stir in the coconut milk and ground fresh chili paste.
- Prepare the ramen noodles according to package instructions (stove top or microwave).
- Serve the beef curry over a bed of ramen noodles with fresh cilantro, scallions, and lime wedges for squeezing.
NOTES
Nutrition
I liked that the sauce had a lot of flavor without being too spicy. It paired really well with the noodles.
Can this recipe be made in an instant pot?
Yes, just use the slow cooker mode.