Description
A hearty and flavorful slow cooker beef ramen noodle dish.
Ingredients
Scale
- 1 lb beef chuck roast
- 4 cups beef broth
- 2 cups water
- 4 packs of instant ramen noodles
- 1 cup sliced mushrooms
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Season the beef with salt and pepper.
- Place the beef in the slow cooker.
- Add beef broth, water, soy sauce, sesame oil, garlic, ginger, and mushrooms.
- Cover and cook on low for 8 hours.
- Remove the beef and shred it.
- Return the shredded beef to the slow cooker.
- Add the ramen noodles and cook for an additional 5 minutes.
- Stir in green onions before serving.
Notes
- Adjust seasoning as desired.
- Feel free to add vegetables like bok choy or carrots.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: slow cooker beef ramen noodles