How To Make Mazemen Recipe
Mazemen is a no-broth ramen, showcasing creative toppings for a genius ramen noodle snack. After oohing and aahing over the presentation, you simply mix it all together and slurp it up.
Andrew Le of The Pig and the Lady has a recipe that's all about the prep. Do yourself a favor and make the mazemen sauce and toppings up to two days in advance. That way, throwing it all together when you want to eat it becomes quick and easy.
To learn more, read "Mazemen Runner."
Recipe adapted from Andrew Le, The Pig and the Lady, Honolulu, HI
Mazemen Recipe
Andrew Le of The Pig and the Lady has an easy recipe that's all about the prep. His saucy, no-broth mazemen is a different way to slurp up ramen.
Prep Time
50
minutes
Cook Time
25
minutes
Servings
4
Servings
Total time: 1 hour, 15 minutes
Ingredients
- For the mazemen sauce
- ¼ cup canola oil
- 1 medium yellow onion, finely diced
- 1 lemongrass stalk — tough outer layers removed, ends trimmed, minced
- 3 large garlic cloves, minced
- 1 (2-inch) piece ginger, peeled, and minced
- 2 Thai chiles, stemmed, seeded, and minced
- 1 teaspoon Chinese five-spice powder
- ¾ teaspoon ground turmeric
- ½ teaspoon sweet paprika
- 3 tablespoons smooth peanut butter
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon dried mushroom powder
- 1½ cups low-sodium beef broth
- kosher salt, to taste
- For the mazemen
- 2 packed cups roughly chopped mustard greens
- 1 (1-inch) piece ginger, peeled and finely minced
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon kosher salt, plus more to taste
- 4 (5-ounce) bags fresh ramen noodles (or four 3-ounce bags dry ramen noodles)
- 1 cup cherry tomatoes, halved
- ½ cup cilantro leaves, torn
- ⅓ cup shiso leaves, torn
- ½ cucumber, quartered lengthwise, seeded, and thinly sliced
- 2 scallions, thinly sliced (white and green parts)
- 1 cup roughly chopped roasted peanuts
Directions
- Make the mazemen sauce: In a large sauté pan, heat the oil over medium-high heat and add the onion, lemongrass, garlic, ginger, and Thai chiles. Cook, stirring often, until aromatic and soft, 4 to 5 minutes.
- Reduce the heat to low heat, and add the Chinese five-spice, turmeric and paprika, and cook until fragrant, 1 minute.
- Add the peanut butter, sugar, fish sauce and mushroom powder, and cook, stirring constantly, until thickened, 2 minutes.
- Add the beef broth, reduce the heat to medium and simmer until a thick sauce forms, 15 to 17 minutes.
- Remove from the heat, taste and adjust the seasoning with kosher salt. Makes about 1½ cups of sauce. (Make ahead: Store the sauce in the fridge for up to 3 days. Bring to room temperature before serving.)
- Make the mazemen: In a medium bowl, combine the mustard greens with the ginger, rice vinegar, sugar and salt. Toss to mix and set aside.
- Bring a large pot of water to a boil and cook the ramen noodles according to the package directions, until al dente, then drain.
- To serve, divide the noodles among four bowls. Garnish with the cherry tomatoes, cilantro, shiso, cucumber, scallion, mustard greens and mazemen sauce. Sprinkle peanuts over the top and serve.