Szechuan Beef Noodles

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Ground beef

  80% lean meat / 20% fat, raw

  20 oz or 567g

• Coleslaw

  Prepackaged Mix - Compliments

  ½ cup or 33g

• Szechuan Sauce

  Ka-Me

  4 Tbsp or 64g

• Sweet Soy Sauce

  Conimex

  8 tbsp or 800g

• Beef Bouillon Cubes

  Kroger

  1 cube or 4g

• Ramen Wheat Noodles

  Hakubaku

  12 oz dry or 336g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

Directions

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* and 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 coleslaw mix; 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. • Add noodles to pot of boiling water; cook until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. TIP: This stops the cooking and helps prevent sticky noodles. • Add to pan with beef mixture along with 1 TBSP butter (2 TBSP for 4 servings); 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 coated in sauce. • Divide between bowls and top with scallion greens and a pinch of sesame seeds. Serve.

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