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 1 Clove (for 2 servings) or 2 Cloves (for 4 servings) of garlic.

Heat a drizzle of cooking oil in a large, preferably nonstick pan over medium-high heat. Add beef, pressing into an even layer. Season with a big pinch of kosher salt and black pepper. Cook undisturbed until browned on bottom, 2-4 minutes. If there's excess grease, pour it out. Add 8 oz Red Cabbage and Carrot Mix (for 2 servings, 20 oz for 4 servings) and scallion whites; cook, stirring occasionally and breaking up meat, until veggies are browned and tender and beef is cooked through, 2-4 minutes more. Stir in 1 Pork Ramen Stock concentrate (for 2 servings), 4 TBSP Sweet Soy Glaze (for 2 servings, 8 TBSP for 4 servings), and 1/4 cup water (for 2 servings, 1/2 cup for 4 servings). Bring to a simmer and cook until thickened, 1 minute. Turn off heat.

Once water is boiling, add 4 1/2 oz Lo Mein Noodles (for 2 servings, 9 oz for 4 servings) to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.

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

Once noodles are al dente, drain and transfer to the pan with beef mixture; toss until thoroughly coated. Taste and season with salt and pepper if desired.

Divide beef lo mein between bowls. Drizzle with garlic chili oil and sprinkle with scallion greens. Serve.