Spicy Chicken Dan Dan Noodle Ramen

• Heat a drizzle of oil in pot used for cabbage over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. • Add pork*, half the sesame seeds, and 1⁄4 tsp salt (1⁄2 tsp for 4 servings); cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.

Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Swap in shrimp or chicken for pork; cook, stirring frequently (no need to break up shrimp or chicken into pieces!), until cooked through, 4-6 minutes.

• Once pork is done, 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 21⁄2 cups water (41⁄2 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.