Spicy Mazesoba Recipe (Soupless Ramen)

Von No Recipes · 30 Min.

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Zubereitung

1. Trim the scallions, separate the greens from the white stems, then finely mince the stems.
2. Thinly slice the scallion greens and set aside for topping.
3. In a bowl, loosely mix the ground pork, grated garlic, doubanjiang, sake and potato starch without mashing it into a paste.
4. In a small pan over medium heat, fry the vegetable oil, minced scallion stems, ginger, chicken bouillon powder and salt for about 5-6 minutes, until tender and just starting to brown.
5. Turn off the heat and stir in the sesame oil until it stops sizzling, then stir in the rice vinegar and white pepper.
6. Divide the scallion oil between two ramen bowls, leaving a light coating in the pan, and return the pan to the stove.
7. Bring a large pot of water to a boil.
8. Add the pork mixture to the pan and cook on high heat, crumbling it with a spatula, until cooked through.
9. Add the oyster sauce and dashi, and boil until the starch thickens. Turn off the heat and set the pork topping aside.
10. Cook the noodles in the boiling water for the time on the package, then drain and divide between the bowls.
11. Toss the noodles with the scallion oil using chopsticks.
12. Top each bowl with nori, sliced scallion greens, spicy pork and 1 teaspoon toasted sesame seeds.
13. Optionally, separate the eggs and top each bowl with a yolk, saving the whites for another use.

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