• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. • Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.

• Heat a drizzle of oil in pot used for cabbage over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. • Add pork*, half the sesame seeds, and ¼ tsp salt (½ tsp for 4 servings); cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. **Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp or beef for pork; cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.**

• Once pork is done, add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes. • Stir in pork ramen stock concentrate, chicken stock concentrate, and 2½ cups water (4½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. • Taste and season with salt and pepper if necessary.

• Once salted water is boiling, add half the noodles (all for 4 servings) to pot. Cook until tender, 1-2 minutes. • Drain noodles; rinse under cold water for 30 seconds. • Divide noodles between large soup bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste. Serve. ***Ground Beef is fully cooked when internal temperature reaches 160°.***