Slow Cooker Beef Drunken Noodles
If you love Thai Noodles and just the right amount of heat but also love the idea of cooking easy dinners at home, then these Slow Cooker Beef Drunken Noodles are for you! Simple, quick and so tasty!
My family loves Asian style dishes, and it was time to try something totally new. I kept seeing different versions of something call Drunken Beef Noodles and I decided it was time to challenge myself to create a slow cooker version. Why are they called Drunken Noodles? Well, there are several different theories, one being that someone came home drunk and made this dish. Who knows…. but what I can say is that it’s not because the noodles are soaked in alcohol or anything like that. So call it what you wish, but this is actually a family friendly dinner that can be made as a stir-fry, and now as a slow cooker dish.
You can choose all different kinds of additions as far as veggie and herbs go. I kept mine simple with mushrooms, green beans and baby corn. Then I topped off the finished meal with slivers of fresh basil which gave it a nice balance of earthiness to the sweet and slightly spicy flavor of the sauce.
Speaking of the sauce, it’s a great combo of soy sauce, honey, ginger and a pinch of chili sauce to give it a bit of a kick.
For the meat I used a skirt steak, which is not a very traditional choice, but I also have great luck with how tender they come out of the slow cooker. The meat really soaked up the flavors of the sauce and was the perfect choice to go with the tender noodles and veggies.
Slow Cooker Beef Drunken Noodles
Ingredients
- 1 pound skirt steak
- 4 oz frozen sliced mushrooms
- 8 oz can baby corn (drained)
- 4 oz frozen green beans
- 1/2 cup soy sauce
- 1/2 cup broth
- 1/4 cup honey
- 2 teaspoons Sriracha
- 2 teaspoons jarred minced garlic
- 1/4 teaspoon ground ginger
- 8 oz linguine pasta (for later)
- slivers of fresh basil (for garnish)
Instructions
- Add skirt steak to bottom of slow cooker along with mushroom, corn and green beans
- Whisk soy sauce, broth, honey, Sriracha, garlic and ginger until smooth
- Pour over meat and veggies
- Cover and cook on low for 6-8 hours or high for 3-4
- Cook pasta according to package directions
- Shred fully cooked meat in slow cooker
- Add cooked pasta and stir until combined
- Let it sit in the sauce and soak it up for about 15 minutes until serving
- Garnish with fresh basil
Nutrition
Craving more Asian Style Slow Cooker dishes?
Slow Cooker Crispy Orange Chicken
Slow Cooker Honey Crispy Chicken
Jennifer,
This looks delicious! Would it be possible to make a “freezer meal” out of this dish, and if so, how would you change its preparation?
Thanks!
Hi Chris! Yes, this one is perfect for a freezer meal. Add everything except the noodles and basil to a freezer bag. When ready to cook, thaw and add to slow cooker and follow remaining instructions for noodles. Also, hold off on picking up the basil until ready to make the dish. It would be the perfect meal for a busy day!