Spicy Szechuan Beef Noodles with Sesame and Scallions

This dish is all about the sauce-a mouthwatering blend of spicy Szechuan paste, sweet soy glaze and beef stock concentrate that coats every strand of chewy ramen. Ground beef, shredded cabbage and carrots add heartiness and crunch, while scallion greens and sesame seeds provide a fresh finish.

Best of all, it comes together in just 15 minutes, making it the perfect solution for busy weeknights when you crave something satisfying and full of flavor.

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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 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 it up into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Stir in scallion whites, carrots and 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 the beef mixture is thoroughly coated in sauce. Season with salt and pepper to taste. Reduce heat to low.
4. Once water is boiling, add about two-thirds of the ramen noodles to the pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds to stop cooking and prevent sticking.
5. Add drained noodles and 1 tablespoon butter to the pan with the beef mixture; toss until noodles are warmed through and everything is combined, 1-2 minutes. If needed, add a splash of water to help coat the noodles evenly.
6. Divide between bowls and top with scallion greens and a pinch of sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen with lo mein, udon or even spaghetti. Just cook according to package directions and rinse well.

Is this dish very spicy?

It has a moderate kick from the Szechuan paste. To reduce heat, use half the amount or add a spoonful of hoisin sauce to balance it.

Can I make this ahead of time?

This dish is best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat in a pan with a splash of water to refresh the sauce.