Spicy Szechuan Beef Noodles with Sesame and Scallions

This dish is all about the sauce-a fiery, aromatic blend of Szechuan paste, sweet soy glaze and beef stock concentrate that coats every strand of chewy ramen. The ground beef adds hearty protein, while shredded cabbage and carrots (from coleslaw mix) bring a satisfying crunch. Topped with scallions and sesame seeds, each bowl is a perfect balance of spicy, sweet and savory.

Best of all, this meal comes together in just 20 minutes, making it an ideal choice for busy weeknights when you crave something bold and comforting without spending hours in the kitchen.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While noodles cook, thinly slice the scallions, separating white and green parts.
3. In a small bowl, whisk together sweet soy glaze, Szechuan paste, beef stock concentrate, sugar and 2 tablespoons water. Set aside.
4. Heat cooking oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Season with salt and pepper.
5. Add the coleslaw mix and scallion whites to the skillet. Cook, stirring, until cabbage is slightly wilted, about 2 minutes.
6. Reduce heat to medium. Add the cooked noodles and the sauce mixture to the skillet. Toss everything together until well coated and heated through, about 1-2 minutes.
7. Remove from heat. Stir in butter until melted and glossy.
8. Divide noodles among bowls. Garnish with scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein?

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

What is Szechuan paste?

Szechuan paste is a spicy, aromatic condiment made from chili beans, fermented soybeans and spices. You can substitute with doubanjiang (Chinese chili bean paste) or a mix of gochujang and a pinch of Szechuan peppercorns.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water to refresh the sauce.