Spicy Szechuan Beef Noodles with Sesame and Scallions

This dish is all about the sauce-a bold, zingy blend of Szechuan paste, sweet soy glaze and beef stock concentrate with a touch of sugar. It’s packed with umami and just the right amount of heat, coating every strand of chewy ramen and every bit of savory ground beef.

With sautéed cabbage and carrots adding a tender crunch and a final sprinkle of scallion greens and sesame seeds, each bowl is a satisfying balance of flavors and textures. Best of all, it’s on the table in just 15 minutes-perfect for busy weeknights.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Stir in scallion whites and shredded red cabbage; cook until tender, 2-3 minutes.
3. Stir in Szechuan paste, sweet soy glaze, beef stock concentrate and 1 teaspoon sugar. Cook, stirring, until beef mixture is thoroughly coated in sauce. Reduce heat to low.
4. Once water is boiling, add about two-thirds of the ramen noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds (this stops cooking and prevents stickiness).
5. Add drained noodles to pan with beef mixture along with 1 tablespoon butter; toss until noodles are warmed through and everything is combined, 1-2 minutes. If needed, add water a splash at a time until noodles are thoroughly coated in sauce.
6. Divide between bowls and top with scallion greens and a pinch of sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. You can also use sliced beef stir-fry strips; just cook them until browned.

What can I substitute for Szechuan paste?

Szechuan paste is a spicy, fermented bean paste. You can substitute with a mix of hoisin sauce and chili garlic sauce or gochujang.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.