Sesame Szechuan Pork Noodles
with Rainbow Cabbage & Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
Sometimes, a sauce just steals the show. Case in point? This version, which combines zingy, spicy, aromatic Szechuan paste with nutty sesame oil, tangy rice wine vinegar, and a pinch of sugar. Totally mouthwatering and packed with umami flavor, it pairs perfectly with a tangle of chewy ramen noodles, and tender shredded cabbage. Each bowl is garnished with scallion green for brightness and chopped peanuts for satisfying crunch.
Ingredients
6 ounce
Ramen Noodles
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 clove
Garlic
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Pork
2 unit
Scallions
4 ounce
Coleslaw Mix
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger and garlic. Roughly chop peanuts. • In a small bowl, whisk together Szechuan paste, vinegar, cornstarch, half the sesame oil (you’ll use the rest later), 1 TBSP sugar, and ¾ cup water. • 4 SERVINGS: Use 2 TBSP sugar and 1½ cups water.
• Once water is boiling, stir ramen noodles into pot. Cook until tender, 1-2 minutes. Drain and rinse under cold water. Set aside. • TIP: Toss noodles with a drizzle of oil after rinsing to prevent sticking.
• Heat remaining sesame oil in a large pan over medium-high heat. Add pork*, scallion whites, ginger, and garlic. Season with salt and pepper. • Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
• Stir coleslaw into pan with pork mixture; cook until softened, 1 minute. • Reduce heat to medium, then add ramen noodles. Stir in sauce and toss until everything is thoroughly coated, 1-2 minutes. If sauce is too thick, add a splash of water. Taste and season with salt and pepper. Turn off heat. • Divide between bowls. Top with scallion greens and peanuts. Serve. • TIP: If your pan isn’t large enough, transfer everything back into pot used to cook noodles for tossing.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the delicious taste, with many calling it their favorite HelloFresh meal 🎉.
- Ease of prep: Some found it surprisingly easy to make a restaurant-quality dish at home.
- Suggestions: Try adding scrambled eggs near the end of cooking for extra richness and protein.
- Portions: The noodles and toppings can generously serve up to four people, especially without meat.
Reviews from our home cooks
Amazing! So delicious! My son said my picture looked like an actual chef's picture. I added two eggs just before the pork was done and scrambled them in with the pork. Made it even more delicious! I never thought I would make something like this!
I made this without pork but warning people, the noodles make moderately enough for FOUR people, especially after you add all toppings!!
Good, but the other szechuan pork with green beans is better
