Spicy Szechuan Pork Noodle Bowl with Sesame and Charred Cabbage

This noodle bowl brings the bold, soul-stirring flavors of Szechuan cuisine to your home kitchen in just 20 minutes. A richly layered broth made with Szechuan paste, peanut butter and sesame seeds creates a zingy, spicy base that perfectly coats tender ramen noodles and savory ground pork.

Charred cabbage adds a smoky crunch, while a garnish of scallion greens and chili flakes finishes the dish with fresh heat. It’s a slurp-tastic meal that’s as fun to eat as it is to say!

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Ingredients

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2.25 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. Add ground pork, half the sesame seeds and 1/4 teaspoon salt; cook, breaking up meat, until browned and cooked through, 5-7 minutes.
4. Add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes. Stir in pork ramen stock concentrate, chicken stock concentrate and 2 1/2 cups water. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Season with salt and pepper to taste.
5. Once the salted water is boiling, add the ramen noodles and cook until tender, 1-2 minutes. Drain and rinse under cold water for 30 seconds.
6. Divide noodles between bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds and chili flakes to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef work well. For a vegetarian version, try crumbled tofu or tempeh.

What can I substitute for Szechuan paste?

You can use a mix of chili bean paste (doubanjiang) and a pinch of Szechuan peppercorns or substitute with gochujang for a different flavor.

Can I make this dish ahead of time?

The broth and noodles are best fresh, but you can prepare the broth and charred cabbage in advance. Reheat and cook noodles just before serving.