Pork Mazesoba Ramen Noodles

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)

Spicy Cumin Lamb 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)

Spicy Cumin Lamb Noodles

Spicy Tuna Onigiri

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 8 votes

Pork Mazesoba Ramen Noodles

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.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Servings: 4

Calories: 809kcal

Author: Michelle

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

Cook ModePrevent your screen from going dark

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

Calories: 809kcal | Carbohydrates: 74g | Protein: 28g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 249mg | Sodium: 3685mg | Potassium: 541mg | Fiber: 3g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 6mg

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.

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