• 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.

• 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 21⁄2 cups water (41⁄2 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 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 2 1⁄2 cups water (4 1⁄2 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, stirring occasionally, until al dente, 5-7 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.