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

• In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime. Set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with salt (we used 1/2 tsp; 1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. • Add scallion whites, cabbage and carrot mix, and a pinch of salt and pepper to pan and cook, stirring frequently, until veggies are softened and beef is cooked through, 2-3 minutes more. Stir in half the bulgogi-soy mixture. • Remove pan from heat; cover to keep warm.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Reserve 1/4 cup noodle cooking water, then drain. Rinse noodles under cold water for 30 seconds. TIP: This stops the cooking and helps prevent sticky noodles.

• Return pan with beef mixture to low heat. Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until butter has melted and noodles are evenly coated in sauce, 2 minutes. • Add remaining bulgogi-soy mixture and toss until combined and noodles are warmed through. Taste and season with salt and pepper if desired. TIP: If needed, stir in reserved noodle cooking water a splash at a time until everything is coated in sauce.

• Divide noodle stir-fry between bowls and top with scallion greens. Serve with remaining lime wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160°.