Szechuan Beef Noodle Bowl with Spicy Sesame Broth

This fiery noodle bowl brings the bold flavors of Szechuan cuisine to your kitchen in just 20 minutes. A richly layered broth-spiked with Szechuan paste, peanut butter and sesame-coats tender ramen noodles and savory ground beef. Charred cabbage adds a smoky crunch, while chili flakes and scallion greens provide a fresh finish.

Perfect for busy weeknights, this recipe delivers a soul-stirring, slurp-worthy meal without the wait. Customize the heat level with extra chili flakes and enjoy a restaurant-quality bowl at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2.25 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. Add ground beef, half the sesame seeds and ¼ tsp salt (½ tsp for 4 servings); cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.
4. Add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes. Stir in pork ramen stock concentrate, chicken stock concentrate and 2½ cups water (4½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Taste and season with salt and pepper if necessary.
5. Once the salted water is boiling, add half the noodles (all for 4 servings) to the pot. Cook until tender, 1-2 minutes. Drain noodles; rinse under cold water for 30 seconds.
6. Divide noodles between large soup bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds and chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork or ground chicken work well in this recipe. Adjust cooking time as needed.

What can I substitute for Szechuan paste?

You can use a mix of chili bean paste (doubanjiang) and a pinch of Szechuan peppercorns or substitute with gochujang for a different flavor.

Is this dish very spicy?

The Szechuan paste and chili flakes add moderate heat. You can reduce the chili flakes or omit them to make it milder.