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If you’re looking for a hearty and comforting meal, this Slow Cooker Beef Ramen Noodle recipe is a must-try. Packed with tender beef, rich broth, and slurp-worthy noodles, this dish is perfect for cozy nights or meal prepping for the week. The best part? The slow cooker does most of the work, leaving you with a delicious, homemade ramen with minimal effort.
To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary. Pour the cooked beef into your slow cooker.
To the slow cooker add the carrots, red bell pepper and scallions. In a medium bowl, whisk together the garlic, soy sauce, sesame oil, ginger, brown sugar and beef broth.
Pour the sauce into the slow cooker and stir to combine. Cover and cook on LOW for 2-4 hours.
Approximately 30 minutes before serving, add the dry ramen noodles. I love the momofuku brand soy and scallion and even add in the sauce and dried scallions. This is optional- you can just add whatever ramen noodles of choice and discard the seasonings if you’d like. Stir those around frequently to make sure they get all covered and cook evenly.
When the noodles are tender, serve, topping with additional scallions, boiled eggs and some sesame seeds. I love to add chili crunch on top as well!
Check out my Amazon Storefront with some of my slow cooker staples!
If you're looking for a hearty and comforting meal, this Slow Cooker Beef Ramen Noodle recipe is a must-try. Packed with tender beef, rich broth, and slurp-worthy noodles, this dish is perfect for cozy nights or meal prepping for the week. The best part? The slow cooker does most of the work, leaving you with a delicious, homemade ramen with minimal effort.
To a large skillet over medium heat, brown the beef until no longer pink.
Drain any grease, if necessary. Pour the cooked beef into your slow cooker.
To the slow cooker add the carrots, red bell pepper and scallions. In a medium bowl, whisk together the garlic, soy sauce, sesame oil, ginger, brown sugar and beef broth.
Pour the sauce into the slow cooker and stir to combine. Cover and cook on LOW for 2-4 hours.
Approximately 30 minutes before serving, add the dry ramen noodles. I love the momofuku brand soy and scallion and even add in the sauce and dried scallions. This is optional- you can just add whatever ramen noodles of choice and discard the seasonings if you’d like.
Stir those around frequently to make sure they get all covered and cook evenly.
When the noodles are tender, serve, topping with additional scallions, boiled eggs and some sesame seeds. I love to add chili crunch on top as well!