This recipe for Pork Mazesoba Ramen Noodles features a dry-style Japanese noodle with flavourful ground pork, pork belly, chives, green onions, and an egg yolk on top. Stir everything together before enjoying.
One of my favourite noodles I've ever had was from Kokoro Tokyo Mazesoba.
Originating from Japan, it is also known as Taiwan mazesoba, which is a dry, soup-less noodle with assorted toppings.
What is mazesoba?
Mazesoba is also known as "abura soba" or "abu ramen" and means "mixed noodles" in Japanese.
"Soba" actually refers to buckwheat noodles, so these noodles are more of a "mazeramen."
It is a dry-style noodle dish, with soy sauce, pork lard and various toppings.
If you enjoy soup-less noodles, be sure to check out:
Kolo Mee (Dry Sarawak Malaysian Chinese Noodles)
Cold Ramen Noodles (Hiyashi Chuka)
Why you'll love this recipe
These dry-style mazesoba noodles are super delicious, with 2 types of flavourful pork on top.
Mix the egg yolk with the steaming hot ground pork to create a "sauce" for the noodles.
You can add whatever toppings you like to the noodles.
It's delicious for lunch or dinner.
And it all comes together once you've prepped the pork.
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Ingredients you'll need
There are a few components to this Pork Mazesoba Ramen Noodle recipe.
Once the pork is cooked, it comes together really quickly.
For the pork belly:
- pork belly: 1 small slab of pork belly, cut into ½" cubes
- light soy sauce: or regular soy sauce
- dark soy sauce: gives the pork a darker colour, and is less salty than light soy sauce
- granulated sugar: balances out the flavour from the soy sauce
- 5-spice powder: is a mixture of 5 different spices including cinnamon, star anise, fennel, Sichuan peppercorns and cloves
- Chinese rose wine: is a cooking liquor with subtle rose flavour; you can substitute with Shaoxing wine
For the ground pork:
- ground pork: you can use ground pork, or any ground meat
- light soy sauce
- dark soy sauce: gives the pork a darker colour, and is less salty than light soy sauce
- granulated sugar: balances out the flavour from the soy sauce
- 5-spice powder
- onion: diced
- garlic: minced
- cold water
- cornstarch: thickens up the pork and makes it a little saucy
- black pepper
For assembling:
- chicken broth: just a touch of broth on the bottom keeps the noodles from being too dry
- soy sauce
- ramen noodles: cooked; you can use homemade or packaged
- Chinese chives: chopped
- green onions: sliced, green and white parts
- mushrooms: cooked, or you can replace with bamboo shoots (optional)
- garlic: finely minced or grated with a microplane; if you don't like too much raw garlic, you can reduce the amount
- seaweed/nori: dried edible seaweed used in sushi or onigiri
- egg yolk: if you're uncomfortable consuming raw egg, you can do a hardboiled egg instead
Additional seasonings:
- furikakke: is a Japanese seasoning with nori, sesame seeds, dried fish, sugar and salt; commonly used in onigiri
- shichimi togarashi: is another Japanese seasoning consisting of chili powder, seaweed and sesame seeds
- Chinese black vinegar: use chinkiang vinegar, which is made from glutinous rice; if you don't have it, substitute with balsamic or rice wine vinegar

How to make it
Cook the pork belly:
Place the pork belly into a large cold frying pan and bring it to medium heat-high heat.
Pan-fry on both sides until cooked through, about 4-5 minutes.
Add in the light and dark soy sauce, sugar, 5-spice powder and Chinese rose wine.
Give everything a stir, until the sugar has dissolved. Give it a taste and adjust if necessary.
Remove from heat.
Transfer to a bowl and cover with a lid.
Cook the ground pork:
Using the same frying pan, heat it up over medium heat and if there is residual grease from the pork belly, add in the onion and garlic. If not, add in 1 tablespoon of avocado/vegetable oil first before adding in the onion and garlic.
Stir fry the onion and garlic for about 1-2 minutes, and then add in the ground pork.
Use a spatula or wooden spoon to break up the pork.
Next, add in the light and dark soy sauce, and sugar.
In a small bowl, combine cold water and cornstarch. Give it a stir to dissolve.
Add in the cornstarch slurry and bring the mixture to a boil.
Add in the black pepper and give it stir. Give it a taste and adjust if necessary.
Remove from heat and cover with lid.
Assemble:
To a bowl, add 2 tablespoon chicken broth and 1 teaspoon soy sauce.
Add a portion of cooked ramen noodles.
Garnish with the Chinese chives, green onions, mushrooms (or bamboo shoots), seaweed/nori, and hot ground pork.
Top the ground pork with the raw egg yolk (or boiled egg).
Poke the egg yolk and give the noodle mixture a stir before enjoying immediately.

How to serve & store
As mentioned previously, poke the egg yolk and give the noodles a good mix to incorporate the hot ground pork with the egg to create a sauce for the noodles.
The chicken broth and soy "tare" sauce at the bottom of the bowl will help keep the noodles from being too dry.
If you have extra pork and sauce at the end of your bowl, add a scoop of white rice to soak up all that delicious sauce.
It's best to keep each component separately covered in the fridge until ready to serve.
To quickly heat up cooked noodles, place the noodles in a colander and pour some hot boiling water over top.
Heat up the ground pork and pork belly in the microwave before adding to the noodles.
Assemble the toppings to your liking.
Expert tips
You can cook the ground pork and the pork belly ahead of time and store in the fridge.
Try a hardboiled or soft-boiled egg if you're uncomfortable with consuming raw egg yolk.
Add a drizzle of Chinese black vinegar to help cut the heaviness of the dish.
You can change up the toppings to include whatever you like.
Add some chili powder or chili flakes to the ground pork mixture to make it spicy.
If you have extra pork and sauce at the end of your bowl, add a scoop of white rice to soak up all that sauce.
For a variation, try a thick udon or buckwheat soba noodle instead of ramen.
Other recipes you may like
Be sure to check out these recipes:
Kolo Mee (Dry Sarawak Malaysian Chinese Noodles)
Cold Ramen Noodles (Hiyashi Chuka)
Taiwanese Gua Bao 割包 (Instant Pot)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Pork Mazesoba Ramen Noodles
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Pork belly
- 100 g pork belly slab cut into ½" cubes
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon 5-spice powder
- 1 teaspoon Chinese rose wine or Shaoxing wine
Ground pork
- 200 g ground pork
- 1 tablespoon light soy sauce
- 1 ½ tablespoon dark soy sauce
- 1 ½ teaspoon granulated sugar
- ¼ teaspoon 5-spice powder
- ½ white onion diced
- 3 cloves garlic minced
- ½ C cold water
- 1 tablespoon cornstarch
- ¼ teaspoon black pepper
For assembling
- ½ C chicken broth warmed
- 4 teaspoon light soy sauce
- 400 g ramen noodles cooked
- 4 stalks Chinese chives chopped
- 2-3 green onions sliced
- mushrooms cooked, optional
- 4 cloves garlic finely minced or grated with a microplane
- seaweed/nori
- 4 egg yolks or hardboiled eggs
Additional seasonings
- furikakke
- shichimi togarashi or chili flakes
- Chinese black vinegar
Instructions
Cook the pork belly:
- Place the pork belly into a large cold frying pan and bring to medium heat-high heat.
- Pan-fry on both sides until cooked through, about 4-5 minutes.
- Add in the light and dark soy sauce, sugar, 5-spice powder and Chinese rose wine.
- Give everything a stir, until the sugar has dissolved. Give it a taste and adjust if necessary.
- Remove from heat.
- Transfer to a bowl and cover with a lid.
Cook the ground pork:
- Using the same frying pan, heat it up over medium heat and if there is residual grease from the pork belly, add in the onion and garlic. If not, add in 1 tablespoon of avocado/vegetable oil first before adding in the onion and garlic.
- Stir fry the onion and garlic for about 1-2 minutes, and then add in the ground pork.
- Use a spatula or wooden spoon to break up the pork.
- Next, add in the light and dark soy sauce, and sugar.
- In a small bowl, combine cold water and cornstarch. Give it a stir to dissolve.
- Add in the cornstarch slurry and bring the mixture to a boil.
- Add in the black pepper and give it stir. Give it a taste and adjust if necessary.
- Remove from heat and cover with lid.
Assemble:
- To a bowl, add 2 tablespoon chicken broth and 1 teaspoon soy sauce.
- Add a portion of cooked ramen noodles.
- Garnish with the Chinese chives, green onions, mushrooms (or bamboo shoots), seaweed/nori, and hot ground pork.
- Top the ground pork with the raw egg yolk (or boiled egg).
- Add a sprinkle of furikakke and/or shichimi togarashi and a drizzle of Chinese black vinegar if you like.
- Poke the raw egg and give the noodle mixture a stir before enjoying immediately.
- Repeat with the remaining bowls.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Dawn
Yum! This is something I know we'd love! So colourful, flavourful and filling. Wish this was lunch today!!
Ben | Havocinthekitchen
I've never tried mazesoba-style noodles, but this dish looks and sounds utterly delicious! I love the combination of two meats (Especially pork belly) and the raw egg yolk which adds creaminess and silkiness to the dish.
Raymund
At first I thought it was bibimbap, they look simialar apart from the noodles of course. Never tried one of these, will certainly cook this one soon
Sharon
All the ingredients meld together so beautifully in this dish. I really love the pork belly and egg yolk on top.
Cathleen
If there is something that I can never resist, it's ramen noodles!! These look so good, I am definitely going to give these a go soon! Thanks so much for the recipe 🙂
Elizabeth
This is a bowl of heaven! Everything is so delicious! Can’t wait to make it again!
Michelle
Thanks Elizabeth! I am glad to hear that you enjoyed it 🙂
Vanessa Chong
Hi, just wondering if you have the recipe for the cooked mushrooms here?
Michelle
The mushrooms are simply sautéed in a hot pan with a little vegetable oil and seasoned with soy sauce.
Amanda Dixon
This was a delicious meal! I just love the richness the egg yolk added, and the pork gave it such a wonderful flavor.
jack
Delicious spices on the pork belly! This recipe looks like a lot but is surprisingly easy to make, highly recommended 🙂