Andrew Le tosses his no-broth ramen in a spiced lemongrass-garlic sauce
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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

Yield: 4 servings

Prep Time: 50 minutes

Cook Time: 25 minutes

Total Time: 1 hour and 15 minutes


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

One 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

One 1-inch piece ginger, peeled and finely minced

1 tablespoon rice vinegar

½ teaspoon sugar

¼ teaspoon kosher salt, plus more to taste

Four 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


1. 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.

2. 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.

3. 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.

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