This spicy mazesoba is a Japanese brothless noodle dish topped with sweet savory pork, chives, scallions, seaweed, bonito flakes, egg yolk and chili crisp oil. It is super comforting, packed with flavor, and easy to whip up in under 20 minutes. Stir everything together and dive in!
There is spicy, umami, sweet, creamy, chewy, crunchy… The list continues when I try to describe this dish. It is authentic and incredibly delicious, yet easy to put together.
Not having the broth also means you can cut down on the prep time. All you will need to do is to cook the pork topping, cook the noodles, and assemble with the rest of the toppings!
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What is Mazesoba?
Mazesoba is a delicious regional noodle dish from Nagoya, Japan. It is often called ‘mazemen’ here in the states.
The word ‘Maze’ means to mix. ‘Soba’ refers to noodles in general in this case, although it is usually associated with noodles made with buckwheat.
As the name suggests, the noodles are mixed with various toppings at the table, creating a wonderful combination of flavors.
What makes it spicy?
Traditionally, doubanjian (fermented bean sauce) is used for this recipe. However, gluten-free doubanjiang is extremely hard to find so I like to go with chili crisp oil which makes it equally delicious - or even better!
If your chili crisp oil is oil heavy, try to scoop out more of the crisp part.
Ingredients for this recipe
For meat topping
- Sesame oil
- Minced garlic
- Water
- Sake (rice wine) - or dry white wine
- Oyster sauce - make sure it's gluten-free type
- Sugar
- Tamari soy sauce
- Ground pork
For noodles
- Gluten-free dry ramen noodles - or rice noodles
- Sesame oil
- Salt
Other toppings
- Chinese chives
- Scallions
- Bonito flakes - finer bonito blends better with the noodles. If the flakes are large, crush with hands to make then finer
- Nori seaweed
- Egg yolks - make sure they are pasteurized for safety (see FAQ for more)
- Chili crisp oil - If your chili crisp oil is oil heavy, try to scoop out more of the crisp part
How to make Spicy Mazesoba
1. Make the meat topping. Heat up the sesame oil and cook the garlic until fragrant. Add in the ground pork and cook until it starts to brown. Add in the water, sake, oyster sauce and sugar and cook until it’s no longer saucy.
2. Boil the noodles according to the package. Rinse under running cold water, then add sesame oil (2 tsp) and salt. Toss gently.
3. Assemble by splitting the noodles into two bowls first. Top them with the meat topping in the middle, followed by Chinese chives, scallions, bonito flakes and nori around the meat. Then place the egg yolks in the middle. Drizzle with chili crisp oil. Mix the noodles well upon eating.
Tips
Make sure to mix the noodles as soon as they are served. If you let it sit, the noodles will stick together and becomes harder to mix.
When mixing, I suggest lifting the noodles up with chopsticks instead of stirring in circular motion. It prevents from splattering the toppings everywhere!
Frequently asked questions
Yes. Just skip the chili crisp oil. You can also switch out to other non-spicy toppings such as fried garlic and extra sesame oil.
Mazesoba is the best when eaten fresh. However, you can make the pork topping in advance and store in the fridge for up to 4-5 days. Heat up over the stove top in a pan, or microwave until warm.
In Japan, store bought eggs are safe to be eaten raw but it is not the case in the US. Make sure to purchase a carton marked ‘pasteurized’, or sous vide at home to kill the bacteria on the shell. You can also use soft boiled, or poached eggs instead.
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Recipe
Spicy Mazesoba (Japanese Brothless Noodles with Pork)
Ingredients
For pork topping
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 2 tablespoons water
- 1 tablespoon sake (rice wine) or dry white wine
- 1 tablespoon gluten-free oyster sauce
- 1 teaspoon organic cane sugar or any sugar
- 1 teaspoon tamari soy sauce
- ½ pound ground pork
For noodles
- 2 servings dry gluten-free ramen noodles or rice noodles
- 2 teaspoons sesame oil
- 1 pinch salt
Other toppings:
- ⅓ cup Chinese chives chopped
- ½ cup finely chopped scallions
- 4 tablespoon bonito flakes
- ½ sheet nori seaweed hand torn into tiny pieces
- 2 large egg yolks see notes for raw egg handling
- 2 teaspoons chili crisp oil
Instructions
- Make the meat topping. Heat up the sesame oil and cook the garlic until fragrant. Add in the ground pork and cook until it starts to brown. Add in the water, sake, oyster sauce and sugar and cook until it’s no longer saucy.
- Cook the noodles according to the package. Rinse under running cold water, then add the sesame oil (2 tsp) and salt. Toss gently.
- Assemble by splitting the noodles into two bowls first. Top them with the meat topping in the middle, followed by Chinese chives, scallions, bonito flakes and nori around the meat. Then place the egg yolks in the middle. Drizzle with chili crisp oil. Mix the noodles well upon eating.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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