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    Slow Cooker Curry Ramen with Beef

    November 16, 2024

    A big bowl of curry ramen noodles is a meal we want to eat all year round. It’s flavorful and filling—with meat, vegetables, and soft boiled eggs in a rich and savory broth.

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    a bowl of slow cooker curry beef ramen topped with soft boiled eggs with a spoon and chopsticks
    Photography by Gayle McLeod

    Could This Curry Ramen BE Any More Flavorful?

    This beef curry ramen recipe is a super satisfying meal that becomes intensely flavorful and deliciously tender after five and a half hours in the slow cooker. While you might conjure a lighter, broth-based soup when you’re craving a bowl of ramen noodles, this rich coconut curry base is a delightful alternative. It’s got ginger and lime for bright notes, and soy and fish sauce for an umami punch, and a kiss of sweetness with brown sugar and coconut milk. The red curry paste delivers with a touch of mellow heat. For a more simple ramen, try our cozy, easy chicken ramen.

    all the ingredients for slow cooker curry beef ramen prepped and in prep bowls on the counter
    chuck roast cut into 3 in pieces, seasoned with salt, being browned in vegetable oil in a skillet
    broth mixture made with coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar
    coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar in a pan with browned roast

    How To Make The Best Curry Ramen Noodles With Beef

    1. This bowl of curry ramen is all about the tenderness of the beef. Start by browning it in a large skillet and then transfer the meat to the slow cooker pot.

    2. You’ll slow cook the beef for five hours in stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce and brown sugar. It’s worth every single minute.

    3. Remove beef from the crock pot and shred with a fork, discarding any large pieces of fat.

    4. Add the bok choy, mushrooms and green onions to the slow cooker. Cover and cook for 15 minutes. Add in dried ramen along with beef, cover and cook for 15 minutes.

    5. Divide the ramen amongst six bowls and serve topped with a soft boiled egg cut in half and a generous sprinkle of green onions.

    broth mixture made with coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar
    cooked beef being removed from a slow cooker with tongs to be shredded and put back into the curry sauce
    bok choy, green onions and mushrooms being added to a slow cooker with curry sauce
    shredded beef and dried ramen being added to a slow cooker with curry sauce

    What Is Curry Ramen?

    We mentioned that you’re likely familiar with the broth-based ramen which is popular at restaurants, and is the tonkotsu style ramen. It’s a deeply flavored soup that is made by slow-cooking pork and seasonings. The curry ramen base is also super popular, and provides a completely different and equally delicious noodle-eating experience. With a coconut milk and curry paste base, it’s just texturally very different from the classic pork ramen. We like to think of it as more of a slurp than a sip, and the slow cooked beef, bok choy, and mushrooms add plenty of goodies to this delicious Japanese style curry ramen recipe.

    Slow Cooker Curry Beef Ramen made with beef, ramen, mushrooms and bok choy in a slow cooker with a ladle

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    We love a variation on a theme. And this time it’s curry! We’ve got plenty of delicious curry recipes to send your way. Like:

    Slow Cooker Curry Beef Ramen made with beef, ramen, mushrooms and bok choy in a slow cooker
    a bowl of slow cooker curry beef ramen topped with soft boiled eggs with a spoon and chopsticks

    A Little Bit Of Chop Chop, And Lil Bit Of Time In The Pot, It’s Getting Hot In Here!

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    Slow Cooker Curry Ramen with Beef

    Updated on November 16, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  6 hrs 45 min
    • Calories:  526
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    Ingredients

    • 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
    • 2 teaspoons kosher salt
    • 1 tablespoon vegetable oil
    • 6 cups chicken stock
    • 1 (12.5-ounce) can coconut milk, shaken
    • 1 tablespoon red curry paste, plus more to taste
    • 2 tablespoons fresh lime juice (from 1 lime)
    • 1 tablespoon grated ginger
    • 2 garlic cloves, grated
    • 1½ tablespoons soy sauce
    • 1½ tablespoons fish sauce
    • 1 tablespoon brown sugar
    • 3 heads baby bok choy, halved
    • 4 ounces shiitake mushrooms, sliced
    • ¼ cup sliced green onions, plus more for serving
    • 2 (4-ounce) packages dried ramen noodles
    • 6 soft boiled eggs, halved, for serving
    • Toasted sesame seeds, for serving

    Method

    1. Season the beef all over with the salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook until browned on all sides, about 15 minutes total.

    2. Meanwhile, in a slow cooker, whisk together the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar. Transfer the beef to the slow cooker. Cover and cook on high for 6 hours on low for 8 hours, until the beef is very tender.

    3. Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

    4. Add the bok choy, mushrooms, and green onions to the slow cooker. Cover and cook on high for 15 minutes, or until the bok choy is nearly tender. Add the ramen and shredded beef, cover and cook until the ramen is tender, about 15 minutes.

    5. Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.


    Make in the Instant Pot

    1. Set the Instant Pot on the ‘Sauté’.

    2. Season the beef all over with salt. Heat the oil in the Instant Pot. Once the oil is glistening, working in batches, add beef and cook until browned on all sides, about 15 minutes total. Transfer the beef to a plate.

    3. Discard the fat in the Instant Pot before adding the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce and brown sugar. Whisk to combine. Transfer the beef back to the Instant pot, submerging it into the liquid.

    4. Secure the lid and set to ‘Pressure Cook’ for 35 minutes. Allow the steam to naturally release for 10 minutes, before manually releasing the remaining steam.

    5. Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

    6. Set the Instant Pot to ‘Sauté’, add the bok choy, mushrooms and green onions. Let simmer for about 3-5 minutes or until the bok choy is nearly tender.

    7. Add the shredded beef and bring to a boil. Add the ramen and cook until tender, about 5 minutes.

    8. Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 526
    • Protein 56 g
    • Carbohydrates 14 g
    • Total Fat 23 g
    • Dietary Fiber 1 g
    • Cholesterol 161 mg
    • sodium 1909 mg
    • Total Sugars 6 g

    Slow Cooker Curry Ramen with Beef

    Questions & Reviews

    Join the discussion below.

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    • Elisa

      I would love to make this recipe but I don’t have a crock pot. I was thinking of cooking it for 4-5 hours in the oven at 300°. Do you think that would be a similar cooking alternative?

      That should work!

    • Hannah

      I love this recipe and have make it many times and shared it with friends! The only thing that isn't my favorite is the chuck roast. Do you have a recommendation for a different cut of beef? And how you would cook it?

      Cooking any beef in the slow cooker for 6 hours should be nice and tender and falling apart, as long as you cut it into the smaller pieces. You could try a less fatty piece of beef for sure. Since we have never tested it, I would ask the butcher what to try. They should know.

    • Laura

      Every oven is a bit different. Can you please specify, what high and low heat for 8 and 6 hours means? Thank you.

      This is a slower cooker (crock pot) recipe. Each slow cooker has only 2 settings, low or high. If you choose low it needs to cook for 8 hours, if you choose high it needs to cook for 6. Hope this helps Laura!

    • Danielle

      I’ve never used curry paste and not sure about how spicy it may be..would it be okay to omit it? Obviously I know it wouldn’t be a curry any longer

      red curry isn't very spicy. We wouldn't omit it as it brings a lot of the flavor to this dish.

    • Tracey

      Any special type of Ramen noodles

      Any ramen will do! Hope you enjoy!

    • Cassie

      This was soo good! Did the crockpot method and it was delicious. Did use coconut aminos in place of the soy. Also used deer roast instead of beef. Flavors were great and so easy to make, thank you for the recipe!

      Thanks Cassie, we are so glad you loved it!

    • Alivia

      Simply delicious, I made this for a small group of girlfriends and everyone wanted the recipe. My husband came home and he said it smelt amazing and was sad he missed it. Ill be making it again very soon!

      Thanks Alivia, we are so glad you loved it!

    • Erin

      This ramen is phenomenal! I don’t normally leave reviews but my son and husband were freaking out over how delicious it is. The rich depth of flavor in the broth is unbelievable. 10/10

      Thanks so much Erin, we are thrilled you all loved it! Thanks for taking the time to let us know you enjoyed it.

    • Hadley

      Really delicious! I followed the recipe initially, only substituting the curry paste with gochujang, and felt like it was really lacking in flavor at the end so I doubled all of the seasonings/aromatics and added chili oil and it turned out really flavorful and delicious! Definitely making again and adding more greens.

      Gochujang is just chili paste where as curry paste has other spices included which makes it much more flavorful but we are happy to hear you knew how to add flavor when using the gochujang. Happy you loved it and want to make it again. Thanks Hadley!

    • Maria

      Excellent! Done it twice!

      Thanks Maria, we are so happy you love it!