Ingredients
Scale
Butter 2 tbsp
brown sugar 2/3 cup
Sugar 1/3 cup
Sesame Seeds 1 tbsp
White wine vinegar 2 tbsp
Rice vinegar 2 tsp
Ginger 6 tsp
Beef stock concentrate 2 tbsp
Ramen Noodles 12oz
Ground Beef 20oz
Chili Garlic Sauce 3 tbsp
Soy Sauce 1/2 cup
Scallions 2
Shredded Red Cabbage 8oz
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
