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Top view of mazesoba (Japanese brothless noodles) with toppings.

Spicy Mazesoba (Japanese Brothless Noodles with Pork)

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!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main
Cuisine Japanese
Servings 2 people
Calories 667 kcal

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

Use of raw egg: 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.
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 makes it easier to mix without splattering the toppings.

Nutrition

Serving: 1bowlCalories: 667kcalCarbohydrates: 34gProtein: 29gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 266mgSodium: 1390mgPotassium: 548mgFiber: 2gSugar: 4gVitamin A: 830IUVitamin C: 10mgCalcium: 82mgIron: 4mg

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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