Szechuan Beef Noodles
with Scallions & Sesame Seeds
- Sesame
- Soy
- Wheat
- Milk
Sometimes, a sauce just steals the show. Case in point? This one, which combines zingy, spicy, Szechuan paste with tangy-sweet soy glaze, beef stock concentrate, and a sprinkle of sugar. Totally mouthwatering and packed with umami flavor, it pairs perfectly with ground beef, sautéed cabbage and carrots, and a tangle of chewy ramen noodles. Each bowl is topped with a sprinkle of scallion greens, plus sesame seeds for nutty crunch. And the best part? It’s all ready in just 15 minutes—now that’s a dinner win!
Ingredients
6 ounce
Ramen Noodles
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 unit
Beef Stock Concentrate
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Ground Beef
4 ounce
Shredded Red Cabbage
2 unit
Scallions
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in scallion whites and cabbage; cook until tender, 2-3 minutes.
• Stir in Szechuan paste, sweet soy glaze, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring, until beef mixture is thoroughly coated in sauce. • Reduce heat to low.
• Once water is boiling, add ²⁄3 of the noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.) • Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings) to pan with beef mixture; toss until noodles are warmed through and everything is combined, 1-2 minutes. TIP: If needed, add water a splash at a time until noodles are thoroughly coated in sauce. • Divide between bowls and top with scallion greens and a pinch of sesame seeds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, flavorful dish; some found it mild and added extra spices or sauces for more kick 🌶️.
- Ease of prep: Customers raved about how quick, easy, and beginner-friendly this meal was to prepare.
- Suggestions: Consider using steak strips instead of ground beef; add peanuts or cucumber for crunch.
- Portions: Generous servings provided ample leftovers; some felt the noodle-to-meat ratio could be adjusted.
- Noodles: While many enjoyed the ramen, some suggested trying different noodle types like udon or rice noodles.
Reviews from our home cooks
The Szechuan Beef Noodles is one of my favorite dishes. The flavor was incredible and had just the perfect amount of spice. I believe the Szechuan paste and the sweet soy glaze created the amazing taste!
This recipe was delicious and fairly easy to make! My husband and I really enjoyed the Szechuan Beef Noodles and would order it again!
Quick! I was unsure about ground beef for a Szechuan but this works! Cooked the cabbage separately to add to adult plates, while the kids could enjoy just the noodles. The sauce has a great flavor, maybe too spicy for some, but great for us. Would like to make again.
The Szechuan beef noodles were super easy to cook and came out tasting just like a takeout favorite without the heavy greasy feeling after you've cleared your plate!
Very tasty and simple to make. Great sauces balance each other to get the savory, tangy, sweet Szechuan flavor. Wish there were more ramen noodles + veggies to match the ground pork balance
The taste of the sauce is delicious! We used one packet of Szechuan for a milder result and then added the second one after one serving was removed for a spicier kick. I like that it is adaptable that way. Simply delicious and I even have enough noodles over for another meal!
I have been looking for a Szechuan paste. Since I've eaten this bowl of yummy noodles. I have yet to find it in the store and hope that this item shows up on my menu options soon
LOVED this. The flavor was great, though the first night we ate it we weren't sold on the ramen noodles vs rice noodles or just rice, but after the leftovers sat the noodles were much better. A hit with the whole family. Can the Szechuan sauce be purchased?
I loved the Szechuan beef. I mean, you guys know how to do Asian Bowls! The noodles seemed to come out as overcooked. Not sure if this was the recipe's fault, or the chef's? Either way I would prefer an Asian Egg Noodle cooked al dente and then stir fried & topped with the Szechuan Beef.
The noodles tasted ok, but I wouldn't call them Szechuan beef noodles - they weren't very spicy. Additionally, I believe that traditionally, this would be made with slices of beef rather than ground beef. The ground beef was not easy to pick up with the noodles so I was left with a bunch of ground beef after finishing eating the noodles.
