• 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 1⁄4 cup water (1⁄2 cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute. Turn off heat. Open package of chicken* and drain off any excess liquid. Swap in chicken (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. Poultry is fully cooked when internal temperature reaches 165°.