I like this recipe because it’s effortless and packed with flavor. The slow-cooked beef becomes melt-in-your-mouth tender, while the honey, soy, and garlic create a sticky, fragrant sauce that coats every strand of noodle. It’s also a great way to sneak in vegetables, making it a balanced, satisfying meal for busy weeknights or laid-back weekends.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Slow Cook: 500 g (1.1 lb) Diced beef 4 cloves Garlic, Crushed 1 tbsp Fresh ginger, Grated 8 tbsp Soy sauce, Reduced salt 5 tbsp Oyster sauce 6 tbsp Runny honey 6 tbsp Tomato ketchup 150 ml (0.75 cups) Boiling water
To Finish: 300 ml (1.25 cups) Boiling water 250 g (9 oz) Dried egg noodles, Uncooked 1 Green pepper, Sliced 160 g (6 oz) Sugar snap peas, Halved
To Serve: Spring onions, Chopped 1–2 tbsp Sesame seeds
Directions
First, I add the diced beef, garlic, ginger, soy sauce, oyster sauce, honey, ketchup, and 150 ml of boiling water to the slow cooker. I stir everything together well to coat the beef evenly in the sauce.
I then place the lid on and cook the mixture on HIGH for 3.5 hours or LOW for 5.5 hours, until the beef is tender and the sauce is rich and flavorful.
Once the beef is cooked, I add the remaining 300 ml of boiling water, followed by the uncooked dried noodles, sliced green pepper, and halved sugar snap peas. I stir well to ensure the noodles are submerged in the sauce.
I replace the lid and cook for another 30 minutes, stirring occasionally until the noodles are just tender and have absorbed the flavorful sauce.
Finally, I serve the noodles hot, topped with chopped spring onions and a sprinkle of sesame seeds for a finishing touch.
Servings and Timing
This recipe serves 4. It takes about 10 minutes to prepare and then cooks for about 4–6 hours, depending on your slow cooker setting.
Variations
I sometimes swap the beef for diced lamb for a different flavor. For a vegetarian twist, I use firm tofu or a mix of mushrooms instead of meat and replace the oyster sauce with hoisin sauce. If I want a spicier version, I add a spoonful of chili paste or a drizzle of sriracha. For extra vegetables, I toss in baby corn, broccoli, or mangetout when adding the noodles.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of water and warm it gently on the stove or in the microwave until hot through. The noodles will absorb some sauce as they sit, so adding a little extra liquid helps bring back the perfect texture. I don’t recommend freezing this dish, as the noodles can become too soft once thawed.
FAQs
Can I use fresh noodles instead of dried?
Yes, I can, but I add them near the end of cooking and reduce the cooking time to about 10–15 minutes.
Can I make it gluten-free?
Yes, I use gluten-free soy sauce and rice noodles instead of egg noodles.
Can I thicken the sauce?
Definitely. I mix 1 tbsp of cornflour with 2 tbsp of water and stir it in at the end for a thicker sauce.
Can I add more vegetables?
Yes, I love adding baby corn, broccoli, or mushrooms along with the noodles.
Can I cook it on the hob instead of a slow cooker?
Yes, I simmer everything gently in a large pan for about 1½ hours until the beef is tender, then add the noodles and vegetables at the end.
Can I make it spicier?
I sometimes add a teaspoon of chili flakes or chili paste for extra heat.
What type of soy sauce is best?
I prefer reduced-salt soy sauce since it balances better with the honey and oyster sauce.
Can I use chicken instead of beef?
Yes, diced chicken breast or thigh works well—just reduce the slow cooking time slightly.
How do I stop the noodles from clumping?
I stir the noodles a couple of times while they cook to make sure they’re evenly coated in the sauce.
Conclusion
I find this Slow Cooker Honey Garlic Beef Noodles recipe to be the perfect mix of convenience and comfort. The beef becomes beautifully tender while the sauce turns rich, sticky, and full of sweet and savory flavor. It’s a simple, fuss-free meal that always delivers—ideal for when I want a homemade fakeaway that feels special but takes minimal effort.
These Slow Cooker Honey Garlic Beef Noodles are a sweet, savory, and comforting meal featuring tender beef slow-cooked in a rich honey soy sauce, tossed with noodles and crisp vegetables. Easy to prepare and bursting with Asian-inspired flavor, it’s a perfect weeknight or weekend comfort dish.
Ingredients
For the Slow Cook:
500 g (1.1 lb) Diced beef
4 Garlic cloves, crushed
1 tbsp Fresh ginger, grated
8 tbsp Soy sauce (reduced salt)
5 tbsp Oyster sauce
6 tbsp Runny honey
6 tbsp Tomato ketchup
150 ml (0.75 cups) Boiling water
To Finish:
300 ml (1.25 cups) Boiling water
250 g (9 oz) Dried egg noodles, uncooked
1 Green pepper, sliced
160 g (6 oz) Sugar snap peas, halved
To Serve:
Spring onions, chopped
1–2 tbsp Sesame seeds
Instructions
Add the diced beef, garlic, ginger, soy sauce, oyster sauce, honey, ketchup, and 150 ml of boiling water to the slow cooker. Stir well to coat the beef.
Cover and cook on HIGH for 3.5 hours or LOW for 5.5 hours, until the beef is tender and the sauce is rich.
Add the remaining 300 ml boiling water, uncooked noodles, green pepper, and sugar snap peas. Stir to ensure the noodles are submerged in the sauce.
Replace the lid and cook for a further 30 minutes, stirring occasionally until the noodles are tender and coated in sauce.
Serve hot, topped with chopped spring onions and sesame seeds.
Notes
Use lamb, or chicken instead of beef for variation.
For a vegetarian version, replace beef with tofu or mushrooms and oyster sauce with hoisin sauce.
Add baby corn, broccoli, or mangetout with the noodles for more vegetables.
To make it spicier, add chili paste or sriracha to taste.
Stir a cornflour slurry (1 tbsp cornflour + 2 tbsp water) at the end for a thicker sauce.
