Szechuan Beef Noodles

Name: Szechuan Beef Noodles with Scallions & Sesame Seeds
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz Ramen Noodles; 4 tbsp Sweet Soy Glaze; 2 tbsp Szechuan Paste; 1 unit Beef Stock Concentrate; 1 tbsp Sesame Seeds; 10 oz Ground Beef; 4 oz Cabbage; 2 unit Scallions; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Scallions & Sesame Seeds

By Recipe0 System

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!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Ramen Noodles
4 tbsp Sweet Soy Glaze
2 tbsp Szechuan Paste
1 unit Beef Stock Concentrate
1 tbsp Sesame Seeds
10 oz Ground Beef
4 oz Cabbage
2 unit Scallions
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.
2

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.
3

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.
4

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.

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