Go Back
+ servings
Print

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.
Course Dinner, Lunch, Main Course
Cuisine Asian, Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 809kcal
Author Michelle

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

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