Ingredients
- Beef chuck roast, 3 pounds
- Low-sodium beef broth, 8 cups
- Soy sauce, 1/4 cup
- Fresh ginger, minced, 2 tablespoons
- Garlic, minced, 4 cloves
- Brown sugar, 2 tablespoons
- Sriracha sauce, 1 tablespoon (or more to taste)
- Dried ramen noodles, 12 ounces
Instructions
- Step 1: Place the beef chuck roast in the slow cooker.
- Step 2: In a bowl, whisk together the beef broth, soy sauce, ginger, garlic, brown sugar, and sriracha sauce. Pour the mixture over the beef roast.
- Step 3: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and easily shredded.
- Step 4: Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker.
- Step 5: Add the dried ramen noodles to the slow cooker and cook for about 5-7 minutes, or until the noodles are tender but not mushy.
Notes
- For best flavor, store leftover ramen separately from the broth in airtight containers to prevent soggy noodles.
- Reheat individual portions in the microwave or on the stovetop, adding a splash of water if needed to loosen the broth.
- Garnish your ramen with a soft-boiled egg, sliced green onions, and a sprinkle of sesame seeds for an extra layer of flavor and texture.
- Don't overcook the noodles; add them right before serving to ensure they soak up the delicious broth without getting mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American