I could eat Asian-inspired meals every day. The flavors from nearly all the regions agree with me, and I have a particular affinity for Japanese cuisine. Since I love it so much, I actually went a stretch of 6 consecutive birthdays celebrating with dinner at the Hibachi grill. So it’s no surprise that Slow Cooked Ginger Soy Beef Noodle Bowls are a dinner favorite in the Williams’ household.
I love using the Ninja Cooking System to slow cook a roast because now my roasts always get seared first. Searing the meat before slow cooking adds a depth to the flavor profile. But I used to always skip that step to avoid getting one more pan dirty. Not anymore.
These beef noodle bowls satisfy like a soup and eat like a pot roast. Yet, the meal doesn’t feel so heavy that you couldn’t eat it in spring or summer. After all, the bowls get loaded with fresh, raw vegetables prior to serving. I use a mandoline slicer to get my carrots and radishes paper thin. The thin texture works well with the rich, hot beefy noodles and broth. (And for the lazy route, you could theoretically slice your cukes like this, too. But I like the texture of julienned, myself.)
Since the meat slow cooks during the day, this meal stands in exceptionally as a weeknight dinner. After work or a whole day of caring for the kiddos (or both: #WAHM), mustering strength to make a good dinner can be difficult. Prepping the veggies at the end of the day is simple, mindless work. Perfect.
I love this easy dinner, and hope you do, too!
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Turn the dial on the Ninja Cooking System to STOVETOP HIGH. Preheat for at least 3 minutes.
Add the sesame oil, and then the beef roast. Sear on each side for 4 minutes.
While the roast is searing, mix together the soy sauce, hoisin sauce, rice wine vinegar, honey, garlic, ginger, and crushed red pepper in a small bowl. When the roast is sufficiently seared, pour in the beef stock. Stir in the mixed seasoning ingredients, and top with the sliced onion.
Place the lid on the cooker and change the setting to SLOW COOK on HIGH for 4 hours or on LOW for 6-8 hours.
With 30 minutes left in the slow cooking time, remove the beef roast to a large bowl with silicone tongs. Using two forks, separate and shred the beef into bite-sized pieces. (alternatively, you may do this right in the cooker using the tongs to break apart the meat.) Return the shredded meat to the cooker. Set the dial to SLOW COOK HIGH and add the ramen noodles, making sure that all noodles are submerged in the liquid. Replace the lid and cook 30 more minutes until noodles are tender.
In the meantime, prepare the vegetable toppings and arrange on a serving platter. When the noodles are tender, ladle the noodles, beef and broth into bowls and add the desired vegetable toppings. Add a drizzle of Sriracha if desired. Enjoy!
I tackle life with enthusiasm and positivity, and I'm on a mission to spread the feel good factor to others. Food is often my tool of choice for making that happen. I realized that it worked for me when my cooking helped me land my husband, Rob. I'm a spontaneous entertainer and always ready for a party.