Step 1

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens.

Step 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.

Step 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.

Step 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.