Slow Cooker Beef Ramen Recipe

4.34 from 9 votes

Effortless and delicious, this Slow Cooker Beef Ramen delivers bold flavors without the extra prep. Skip marinating and enjoy a comforting, Thai-style meal!

Prep Time10

Cook Time10

Total Time10 10

Course: Main Dish

Cuisine: Asian

Diet: Dairy Free

Servings:

Calories: 616kcal

Author: Linda

Equipment

Slow Cooker

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

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.

Nutrition