Easy Taiwan Mazesoba in 30 Mins (Nagoya's No-Broth Ramen Recipe)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat a frying pan over low heat. Add 1 tsp toasted sesame oil, 1 deseeded red chili pepper, 1 tsp ginger paste and ½ tbsp garlic paste. Stir and heat until fragrant.
2. Raise the heat to medium, add 150 g ground pork and fry, stirring, until cooked through.
3. Add 50 ml dashi stock (or water), 1 ½ tbsp sake, ½ tbsp sugar, 1 tbsp oyster sauce, 1 pinch ground black pepper, 1 tsp chili bean sauce (toban djan) and ¼ tsp sansho pepper. Mix until evenly combined.
4. Simmer on medium for about 5 minutes, until most of the liquid has evaporated but the mixture is still glossy and not dry. Turn off the heat and keep the pork warm on the stove.
5. Boil 2 portions of thick ramen noodles following the package instructions.
6. While the noodles cook, put ½ tsp Japanese soy sauce, ½ tsp Chinese-style chicken bouillon powder and 1 tsp toasted sesame oil into each serving bowl and stir.
7. Drain the cooked noodles and divide them between the bowls. Toss thoroughly until every strand is coated in the sauce.
8. Spoon the seasoned pork into the centre of each bowl and arrange the other toppings around the edge. Place a pasteurized egg yolk on top.
9. Mix everything well before eating.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

GarlicEggScallionGround porkNori seaweedBonito flakeRamen noodle