Szechuan Beef Noodles

Name: Szechuan Beef Noodles with Scallions & Sesame Seeds
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 10 ounce Ground Beef; 4 ounce Shredded Red Cabbage; 2 tablespoon Szechuan Paste; 4 tablespoon Sweet Soy Glaze; 1 unit Beef Stock Concentrate; 6 ounce Ramen Noodles; 1 tablespoon Sesame Seeds; Salt; 1 teaspoon Cooking Oil; 1 teaspoon Sugar; 1 tablespoon Butter

with Scallions & Sesame Seeds

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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!

Tags:

Spicy

•Easy Prep

Allergens:

Soja

•Gluten

•Sesamzaad

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

10 ounce

Ground Beef

4 ounce

Shredded Red Cabbage

2 tablespoon

Szechuan Paste

4 tablespoon

Sweet Soy Glaze

1 unit

Beef Stock Concentrate

6 ounce

Ramen Noodles

1 tablespoon

Sesame Seeds

Not included in your delivery

Salt

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

Nutrition Values

/ per serving

Calories780 kcal

Fat34 g

Saturated Fat14 g

Carbohydrate82 g

Sugar26 g

Dietary Fiber6 g

Protein37 g

Cholesterol110 mg

Sodium3420 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Pan

•Strainer

Instructions

• 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.