Szechuan Beef Noodles with Scallions & Sesame Seeds

• servings: 2 servings
• total time: 15 minutes

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

Directions

• 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.

Nutrition

• Calories: 780 kcal
• Total Fat: 34 g
• Saturated Fat: 14 g
• Cholesterol: 110 mg
• Sodium: 3420 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 6 g
• Total Sugars: 26 g
• Protein: 37 g