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

Trim scallions and cut whites into 1-inch pieces; thinly slice greens. Peel and mince or grate garlic.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*; using a spatula, press into an even layer. Season with a big pinch of salt and pepper; cook, undisturbed, until browned on bottom, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Add cabbage and carrot mix and scallion whites; cook, stirring occasionally and breaking up meat into pieces, until veggies are browned and tender and beef is cooked through, 2-4 minutes more.

Stir in stock concentrate, sweet soy glaze, and ¼ cup water (½ cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute. Turn off heat.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) for beef. 

Once water is boiling, add noodles to pot. Cook, stirring frequently, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.

While noodles cook, in a small microwave-safe bowl, combine garlic, sesame seeds, half the chili flakes, 1 tsp oil, and a pinch of salt (all the chili flakes and 2 tsp oil for 4 servings). (Use fewer chili flakes if you prefer less heat.) Cover tightly with plastic wrap; microwave until fragrant, 30 seconds.

Transfer drained noodles to pan with beef mixture; toss until thoroughly coated. Taste and season with salt and pepper if desired.

Divide beef ramen noodles between bowls; drizzle with garlic chili oil and sprinkle with scallion greens. Serve.