Spicy Szechuan Beef Noodles with Ramen and Sesame

Sometimes a sauce steals the show and this one does exactly that. A bold blend of Szechuan paste, sweet soy glaze and beef stock concentrate creates a mouthwatering, umami-packed sauce that coats every strand of chewy ramen noodles. Paired with savory ground beef, sautéed cabbage and carrots, this dish is a flavor explosion in every bite.

Topped with fresh scallion greens and toasted sesame seeds for a nutty crunch, these noodles are ready in just 15 minutes. It’s the perfect quick dinner that doesn’t skimp on taste.

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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

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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, trim and thinly slice scallions, separating white and green parts. Shred the red cabbage if not pre-shredded.
3. In a small bowl, whisk together sweet soy glaze, Szechuan paste, beef stock concentrate, sugar and 2 tablespoons water. Set aside.
4. Heat a large skillet or wok over medium-high heat. Add cooking oil and ground beef. Season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, about 4-5 minutes. Transfer to a plate.
5. In the same skillet, melt butter over medium heat. Add the white parts of scallions and shredded red cabbage. Sauté until cabbage is tender, about 2-3 minutes.
6. Return the cooked beef to the skillet. Add the drained noodles and the prepared sauce. Toss everything together until well coated and heated through, about 1-2 minutes.
7. Divide among bowls. Garnish with scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba or even spaghetti. Adjust cooking time accordingly.

How can I make this dish less spicy?

Reduce the amount of Szechuan paste or use a mild chili paste. You can also add a splash of coconut milk to tone down the heat.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas or broccoli would be great additions. Sauté them along with the cabbage.