To make this recipe you’ll just throw some beef into the slow cooker along with garlic, red pepper, black pepper, Chinese 5 spice, Tamari, kosher salt, ginger and brown sugar. Once the beef is tender you’ll cook up some thin spaghetti noodles and shred some cabbage and add it all together. I love using cabbage in this recipe because it gives the dish a bit of crunch. I used an entire head of cabbage and even though it seems like a lot initially, it seems to shrink down quite a bit. If you really like the heat you can add a bit of Sriracha on the top of your noodles.
This recipe feeds a crowd and it’s also an all-in-one dish. That makes it good for company or bringing dinner to a neighbor. I hope you’ll give it a try! If you like a little spice, you’ll love this recipe!
Slow Cooker Peppery Beef Noodles
- Prep Time: 15 minutes
- Cook Time: 8 hours on low
- Total Time: 0 hours
- Yield: 8 servings 1x
Description
Ingredients
- 1 1/2 lbs beef chuck roast cut into 1 inch cubes (or you can use beef stew meat)
- 1 Tbsp canola oil
- 4 garlic cloves, minced
- 1 tsp crushed red pepper
- 1 tsp black pepper
- 1 tsp Chinese 5 spice powder (next to spices in the grocery store)
- 1/3 cup Tamari (you can find this in the Asian section of the grocery store, it’s like a Japanese soy sauce)
- 1/2 tsp kosher salt
- 1 inch ginger root, peeled and minced
- 1 Tbsp brown sugar
- 8 oz thin spaghetti (I use whole wheat)
- 1 head of cabbage, shredded
- Sriracha, optional
Instructions
1. Add beef, oil, garlic, crushed red pepper, black pepper, Chinese 5 spice powder, Tamari, kosher salt, ginger, brown sugar to the slow cooker. Stir. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until beef is very tender.
2. Cook spaghetti until al dente and drain off the water. Add the spaghetti into the slow cooker. Add in the shredded cabbage. Using tongs stir the noodles, meat and cabbage together. Use the tongs to pile the noodles onto serving dishes and top with sriracha, if desired.
Notes
Ideal slow cooker size: 6 quart
Click here for the Instant Pot version of this recipe.
- Category: Beef
- Method: Slow Cooker
I just made this tonight. It was super spicy! I love spicy food but next time I make this, I am going to cut all the spices in half. It was too hot, even for me. LOL For those asking about substituting soy sauce for the Tamari sauce, I used soy sauce and it seemed to come out just fine.
★★★★
This is so good thanks for sharing!!!!
★★★★★
You’re welcome Heidi! Thanks for the 5 stars!
Giving this four stars as a warning to those who don’t love heat. I thought this was fantastic. My husband found it too spicy, even though I only used 1/2 the red pepper. It was fun to make so I’ll probably try again with less pepper. It did save the chuck roast that just wouldn’t get tender. It was perfect in this recipe.
★★★★
I need to know calories in your slow cooker reciepts please
I often use coleslaw mix when shredded cabbage is called for— aprox how much(in cups) would you get in a “head” of cabbage— I realize this depends on the size of the head but aprox how much on avg?? Thank you
I would use about 4-6 cups of shredded cabbage 🙂
Could I just use soy sauce in this and not the Tamari? This would save on the grocery bill!
You could. I'm not sure how it will turn out because I've never tried it with soy sauce.
Oh I need this on my dinner plate!!!! Must have sriracha. I have very few recipes with cabbage, and this one's a keeper!
I know. Cabbage is awesome and totally underused at my house 🙂
This is definitely going on the must-try list! I love sriracha…it would not be optional for me!
I know! Me Too!