Slow Cooker Ramen Noodles (with Ground Beef!)
Comforting, savory and slurpable, this recipe for slow cooker ramen noodles combines lean ground beef, vibrant vegetables, and a super simple sauce in the crockpot for a delicious and nearly effortless meal. Plus, with no chopping, minimal ingredients, and minimal prep, it’s a quick and easy meal you can throw together without sacrificing on flavor.
5 star review
“My family of four (sons 8.5 and 5.5) ate the entire pot. It was absolutely delicious. My grocery store didn’t have shredded carrots so I used a whole bag of slaw mix. It worked great!!”
– Laura
As a time-saving habits expert, I love how many dinner possibilities you have with just a pound of ground beef, Yes, tacos, hamburgers, and spaghetti sauce are all great, but I love branching out with this amazing Asian-inspired noodle recipe! Now, to be clear, this is not your college-level dried ramen with hot water and a seasoning packet. Rather, this is a hearty and beefed up version of ramen noodles that will keep you satisfied, and feeling great. In this recipe, simple packaged ramen noodles are bulked up with pre-cut veggies like carrots and cabbage, and combined with lean ground beef to boost the protein, along with a super simple sauce that’s salty, savory and a tad sweet.
And the best part is that everything (including the noodles) cook in the crockpot. Just don’t forget the toppings! Top with green onions, sesame seeds, and hot sauce (if you want a spice kick), and voila – you have a weeknight family favorite that hardly requires any work. And for a 15-minute stovetop version of this recipe, check out my quick beef and ramen noodles.
Welcome to My Kitchen! Let’s Make Slow Cooker Ramen Noodles
Testing Notes from Robyn
- Swapping Vegetables: To keep this recipe super simple, I used packaged slaw mix and grated carrots. You can also consider adding sliced bell peppers or replace the slaw mix with sliced bell peppers. However, since the dish cooks for a couple of hours, I wouldn’t add a quick-cooking vegetable like broccoli at the beginning. If you want to add quick-cooking vegetables, add them towards the end of the cooking time.
- Skipping the Sugar: The brown sugar adds a negligible amount of sweetness to the dish. Instead, it helps balance out the savoriness of the dish, so I wouldn’t recommend leaving it out.
- Storing Tips: These easy ramen noodles keep well in the fridge for up to 3-4 days, in a sealed container. The best way to reheat is in the microwave, and if it’s a bit dry, add some water or additional tamari.
This Recipe Is…
Easiest Slow Cooker Ramen Noodles (with Beef!)
Ingredients
- 1 pound lean ground beef
- 9 ounces slaw mix, about 4 cups
- 2 cups shredded carrots
- 3 garlic cloves, minced
- ⅓ cup low sodium tamari, or soy sauce
- 2 cups chicken stock
- 1 teaspoon brown sugar
To Add at the End
- 2 (3-ounces) packages ramen noodles, flavoring packets discarded or saved for another use
Equipment
Instructions
- Heat a large skillet over medium high heat. Add the ground beef, break apart into small chunks, and cook until browned and no longer pink, about 5 minutes.
- Carefully transfer the ground beef to a 6-quart slow cooker. Add the slaw mix, carrots, garlic, tamari, stock, and brown sugar, stirring to combine.
- Cover and cook on high for 2-3 hours, or low for 4-6 hours, or until the vegetables are tender and the sauce is bubbling. Do not uncover during this time.
- Turn to high (if not already) and add the noodles, stirring to submerge in the sauce. Cook on high for 5-15 minutes, or until the noodles are just tender. Serve immediately with toppings, if desired.
Notes
- Serving: sliced green onions, sesame seeds, sriracha hot sauce and/or chili crisp (highly recommended!).
- Stovetop: Here’s 15-minute stovetop beef & ramen recipe!
- Gluten-free: you’ll just need to switch out the noodles and use gluten-free tamari. I tried the recipe with brown rice and millet ramen noodles, and they turned out great! Just keep your eye on the noodles as cooking time may vary.
My family of four (sons 8.5 and 5.5) ate the entire pot. It was absolutely delicious. My grocery store didn’t have shredded carrots so I used a whole bag of slaw mix. It worked great!!
Laura, wonderful to hear this one was a hit with the whole fam, and that one bag of slaw mix did the trick. Thanks so much for leaving a review!
A hit with my family! I had to omit the noodles and sub the soy sauce, for my keto spouse. But the flavours were great, thanks for sharing!
So happy to hear you enjoyed and that you were able to adapt it for your spouse! You can always serve over rice or noodles (cooked separately) if you want some carbs for yourself, too. Thanks so much for leaving a review!
Such a simple and delicious meal! And, so easy to adapt to make vegetarian for 2 of my daughters. Thank you!
Amy, wonderful to hear you enjoyed this one! Thanks for the tip about adapting for vegetarians as well, and for leaving a review!
Very delicious & easy to prepare. This is immediately part of our dinner rotation after making it once!
Sara, I love hearing that this one is going in your regular rotation. Thanks so much for sharing your thoughts!
I think this is a unique recipe. Delicious and easy, too! This will be on repeat.
So glad you enjoyed this one, Meghan! Thanks so much for leaving a review!
I was too late to get this in the crockpot so I did it on the stovetop and it was so easy and so good. Thank you for the recipe!
Shannon, so happy to hear you enjoyed this one, and that it worked equally as well on the stovetop. Thanks so much for leaving a review!
I can’t wait to try this! Do you know if I could use coconut aminos in place of the tamari/soy sauce?
Delexi, yes, I’ve tested it and it works! In this case you might consider skipping the brown sugar, since coconut aminos are sweeter than tamari. I’d also suggest adding salt — perhaps 1/2 to 1 teaspoon, since coconut aminos are much lower in sodium than tamari. If you try it let us know how it goes!
My 3 y/o is obsessed with ramen, so I knew I had to try this recipe and it sure didn’t disappoint. So flavorful and SO easy. It was even better the next day. Thank you for making this and sharing with us. Definitely will become a regular in our house.
Yay, Lyssette, so happy to hear this one was a hit with the whole fam. Thanks so much for leaving a review!
This was delicious and so easy! I had to add a little more broth with the noodles. I served it with steamed broccoli and we all loved it!
Hannah, so happy you enjoyed, and I love the idea of adding extra broccoli. Yum! Thanks so much for leaving a review!
Loved this recipe! First time making a ramen soup. Tweaked it for my family’s preferences which is the beauty of this recipe! Also, used a bag of shredded coleslaw to make it even quicker/easier … #dth lol
Angie, omg #dth YES! So happy this was a hit with the bagged slaw. Winning. Thanks for sharing your thoughts!
Delicious!! I made it on the stovetop, didn’t have enough time to throw it in the crockpot! Our kiddos love eating ramen but this makes it so much better with sneaking in the protein and veggies!! Thank you for sharing this! They both loved it!!
Lacey, yay, happy to hear you were able to make a quick stovetop version of this one — and also to getting more protein and veggies into a ramen meal. Thanks so much for sharing your thoughts!
Aren’t ramen noodles pretty unhealthy?
Cindy, not necessarily. I’m not sure which part of ramen is “unhealthy,” but either way there are a ton of options when it comes to ramen — so you can decide on a brand that works for your preferences (for example, this gluten-free brand is made with rice and millet). Plus in this recipe we’re adding lean protein and plenty of veggies making for a more balanced meal than noodles by themselves. Hope that helps!
This was delicious and came out perfectly following the recipe exactly. I especially liked the flavor the carrots added, and since I like mine spicy I added a lot of Sriracha.
Jennifer, yay, so happy to hear this one was a hit and that you enjoyed it with some extra spice. Yum! Thanks so much for sharing your thoughts. 🙂
Could you shred carrots at home? Or would the store bought carrots hold up better in the crockpot? Store bought seem sturdier. I don’t want them to be mushy, but I have a boatload of carrots right now lol
Hannah, I think you’re correct in that store bought carrots would hold up better, but I think if you want to use freshly shredded carrots you could either a) add them as per the recipe knowing they may end up “melting” a bit more into the meat, which could great, or b) add them with the noodles. If you add them with the noodles make sure they are at room temp so they don’t drop the temperature too much. They will be less cooked in this case, but still hold their texture. Either way, I hope it’s a hit!
I used carrots that I grated, but I grated them on ablarger grating blade. They did fine. We loved this recipe!
Sally, thanks for the note on the carrots, supper helpful, and for leaving a review!
This was so delicious and definitely will be in our meal rotation. I used the Momofuku noodles and added probably 15 oz of coleslaw mix (#dth). Next time I will add a full 2 bags of coleslaw mix (mild carrot allergy). I used a really good quality beef broth to max the protein. Thanks for a great recipe the whole family loves!
Amy, woohoo, so happy to hear this one was a hit and love the idea of doubling up on the cabbage and skipping the carrots #dth :). Great to know this one works well with the Momofuku noodles, too. Thanks so much for leaving a reivew!
This was so delicious and easy to make! It made for a great dinner for my family of five on a chilly fall night!
Andrea, so happy to hear this ramen recipe was a hit with your family — thanks so much for sharing your thoughts!
This recipe was such a huge hit! It always feels like a mom win when a kid asks for seconds of a meal chocked full of veggies! I cooked mine on the stovetop, substituted beef for lean ground chicken, added mushrooms, and an extra cup of broth to stretch it a little further. I will absolutely be adding this to our dinner meal rotation!
Jill, such a win! Great idea to add mushrooms and use ground chicken, too. Thanks for those notes and for leaving a reivew!
Daughter and I cook together a lot. She said this was the best soup we ever made! Added 1 tablespoon of white miso paste. May try to add soy milk or coconut milk another time to mix it up. Great new addition to our weeknight meal plan. Thanks for creating these recipes.
Heidi, this is so wonderful to hear, and such a great tip to add some white miso. I’ll have to try that next time I make it! Thanks so much for taking the time to share your thoughts. 🙂
Made this last night and it was so incredibly delicious! It was a hit with everyone, even my two-year-old! And the best part, it was SUPER easy for a weekday meal!
Sam, so wonderful to hear this one was a hit. Thanks so much for taking the time to leave a review, I really appreciate it!
Hi – my husband is not a fan of cabbage. Could I do frozen broccoli, carrots, and cauliflower in this recipe? Would I need to add them in at a different time since frozen?
Kim, I haven’t tested this one with frozen veggies, so I can’t say for sure. The cauliflower rice is likely going to turn to mush in the time allotted. You might try adding the veggies after the meat has cooked (make sure they are defrosted and well drained first, otherwise they will add too much liquid), allow them to warm through and come back to temperature, and then add the noodles.
I didn’t cook this in a crock pot but I did use my dutch oven to make all in one pot. Added snap peas towards the end garnished with green onions and siracha was fantastic
Erin, great idea to make this beef ramen in the Dutch oven – thanks so much for sharing that tip. I love the idea of adding snap peas, too! And agree – sriracha really makes this dish. Thanks so much for taking the time to share your thoughts.
This is SO good as is. It was even better with a few modifications.
I doubled the recipe (family of 6) and also added grated fresh ginger. Then at the end of cooking, I added chopped cashews and some red pepper flakes, green onion and toasted sesame seeds.
My family ate every bite!!!!
Thanks for sharing those modifications, Alex, sounds amazing!
Can you make this in an instant pot? If so, what changes would you make?
I haven’t tested this recipe in the Instant Pot, so I can’t say for sure. I image you can cook the meat on the saute function, then add the veggies and sauce and cook for 1 minutes on high pressure, quick release, then switch to saute function, add the noodles, and cook for a few minutes until done. If you give it a try let me know how it turns out!
This is the perfect weeknight low prep, crowd pleaser dinner. The teenagers like to add some spice with red pepper chili flakes! Another great recipe!! Thanks Robyn!!
Jessica, fantastic to hear this one was a hit with the whole family and that the teens were able to spice it up to their liking. Thanks so much for taking the time to leave a review!
Perfectly easy and delicious! I added water chesnuts for texture but otherwise followed the recipe exactly. Served with egg rolls. We love it!
Elaine, I love the idea of adding water chestnuts – yum! Thanks for sharing your tips and for leaving a review!
Yum!! This is so easy and extremely tasty. I got busy baking and totally forgot to start the crockpot so I made it in the stove. I added more broth because I wanted to be able to slurp LOL. I just used a 14 Oz bag of slaw which had carrots in it. I added onion and some ginger…but it would have been fine without either. NOTE: if your family doesn’t like cabbage, substitute broccoli slaw.
Karen, thanks for sharing your great notes and for leaving a review – I appreciate it!
What is considered 1 serving of 6 based on the nutritional facts?
Hi Brooke, I just divide everything between 6 plates or containers by eyeballing.
This was a very easy and tasty recipe. The only complaint was that I needed to make more broth next time so that it was more soupy, and that my son (who has been to Japan once and feels himself a Ramen connoisseur!) prefers larger pieces of vegetable. No complaints about flavor from my picky eater either! Win/Win
Melody, glad to hear this one was a hit, and yes, it does not make a brothy ramen, so adding more broth next time will do the trick! Thanks for sharing your thoughts and notes. 🙂
This is today’s dinner! I substituted beef with boneless/skinless chicken thighs. Fingers crossed 🤞🏻 it turns out good!
Anissa, ohhhh, I’ll be interested to hear how it turns out with chicken thighs! Let me know how it turns out!
This was a hit for my family of four. Thanks!. I love how simple this is- how few ingredients. I love how it hits everything we need- protein , veggies. Thank you! making it for a second time tonight
Sara, yay, happy to hear this one has become a family favorite. Thanks so much for sharing your thoughts and for leaving a review!
SOLID! This turned out WAY better than I expected! Super flavorful and EASY. I did 2 hours on high and added noodles for 15 min before serving (stirring that once or twice to loosen up the noodles). I topped with some chopped peanuts, cilantro and green onions. Thanks!
Gretchen, yay, I love when simple recipes surprise with how good they can be! Love the idea of topping with peanuts – yum. Thanks so much for sharing your tips and for leaving a reivew!
Super easy and very tasty. Threw in some frozen peas at the end. Might add a soft boiled egg next time. Great as is plus lots of options to change it up. Love it.
Great idea to add peas, Christine. Thanks for the tips and for leaving a review, I always appreciate it so much!
Used ground venison instead of beef and broccoli slaw instead of shredded carrots since that’s what I had on hand. Super good, and SO easy. My 3 & 5 year old liked it too. Will be a repeat in our house for sure. Add cilantro, green onion and sriracha at the end! Yum!
Teirrah, great idea to use venison in this recipe! So happy to hear it was a hit, and thanks for sharing your notes and for leaving a review!
How would you cook this on the stove?
Hi Karleena, here’s the recipee to make it on the stove top. I hope you enjoy!
How would you store leftovers and can you double this? Thanks!
Ashley, leftovers store well for up to 3 days covered in the fridge – the noodles may soak up any extra liquid, but they reheat well and still taste amazing. Yes, you can easily double the recipe without making any changes – just be sure you use a big enough pan to account for the extra meat, veggies, and noodles.
Made this in a pot because I got a latestart making dinner. I loved how easy and quick it was to prepare, and everyone agreed it tasted great! I might increase the broth next time so some remains after the noodles have softened, but that is just personal preference. Will definitely make again!
Lorraine, so happy to hear you enjoyed this one and great tip on adding extra broth for those that want a slightly more soup-like texture. Thanks for sharing your thoughts and for leaving a review!
I liked the ease of this recipe and the overall concept of it, but me and my partner both thought it was pretty blend and didn’t have much flavor to it. I wish we could have liked it more!
Amy, sorry to hear this one wasn’t a hit. I think this recipe definitely shines when topped with sriracha and/or chili crisp for that extra kick of heat (a great option if you don’t want to add any additional steps). I hear it’s also good with a couple tablespoon of hoisin at the end to add a sweet savory balance.
I would like a vegetarian version.
Good to know, Randye, thanks for your comment.
Such a great and easy slow cooker ramen! I added a spoonful of NoodleBomb ramen sauce at the end, and it really amped up the umami without adding a bunch of sodium. It helped make the broth taste like something you’d get at a restaurant. Thanks for sharing this recipe!
So glad to hear you enjoyed this beef and ramen recipe, Mike, thanks for sharing your notes and for leaving a review!