Spicy Szechuan Beef Noodles with Sesame &Amp; Scallions

Sometimes a sauce steals the show and this one is a true star. Combining zingy Szechuan paste with tangy-sweet soy glaze, beef stock concentrate and a pinch of sugar, it’s packed with umami and a touch of heat. The sauce perfectly coats ground beef, sautéed cabbage and carrots and chewy ramen noodles for a bowl that’s deeply satisfying.

Ready in just 15 minutes, this dish is perfect for busy weeknights. Each serving is topped with fresh scallion greens and nutty sesame seeds for crunch and color. It’s a dinner win that will have everyone asking for seconds!

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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

Salt, to tasteView 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

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry the scallions. Trim and thinly slice them, separating the white parts from the green tops.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it out.
3. Stir in the scallion whites, shredded carrots and shredded red cabbage. Cook until tender, about 2-3 minutes.
4. Add the Szechuan paste, sweet soy glaze, beef stock concentrate, ¼ cup water and 1 teaspoon sugar. Stir until the beef mixture is thoroughly coated in sauce. Season with a pinch of salt and pepper to taste. Reduce heat to low.
5. Once the water is boiling, add about two-thirds of the ramen noodles (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds to stop cooking and prevent stickiness.
6. Add the drained noodles and 1 tablespoon butter to the pan with the beef mixture. Toss until the noodles are warmed through and everything is well combined, 1-2 minutes. If needed, add a splash of water to help coat the noodles in sauce.
7. Divide the noodles between bowls. Top with the scallion greens and a pinch of sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey would work well. You can also use thinly sliced beef or tofu for a vegetarian option.

What can I substitute for Szechuan paste?

You can use a mix of hoisin sauce and chili paste (like sambal oelek) to mimic the spicy-sweet flavor.

How do I prevent the noodles from sticking together?

Rinse the cooked noodles thoroughly under cold water and toss them with a little oil or butter before adding to the pan.