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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Shredded Red Cabbage
Szechuan Paste(ContainsSoy, Wheat)
Sweet Soy Glaze(ContainsSoy, Wheat)
Beef Stock Concentrate
• 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.