Japanese Spicy Minced Pork Mixed Noodles (Mazesoba Style)
A vibrant summer noodle dish featuring chewy alkaline noodles tossed in aromatic garlic oil, topped with savory spiced minced pork, fresh veggies, and a rich raw egg yolk.
Inspired by Japanese dry-style mazesoba, this comforting bowl brings together contrasting textures and punchy flavors. The interplay of spicy minced meat, crisp red onion, sweet corn, and a silky egg yolk creates a deeply satisfying meal that comes together easily at home.
Ingredients
- 500 g fresh minced pork
- 400 g chewy alkaline noodles
- 20 g mirin
- 10 g doubanjiang
- 15 g white sugar
- 5 g soy sauce
- 5 g oyster sauce
- 5 g chicken bouillon
- 5 g miso paste
- 15 g garlic
- to taste dry chili flakes
- to taste freshly ground black pepper
- to taste cooking oil
- a little sesame oil
- 1 portion red onion
- to taste chili powder
- to taste chopped scallions
- to taste seaweed strips
- to taste sweet corn kernels
- 1 raw egg yolk
- to taste shichimi togarashi
- to taste roasted sesame seeds
Instructions
- 1Prepare the sauce mixture
Place a stainless steel bowl on a scale and measure out the liquid ingredients and seasonings, including mirin, doubanjiang, sugar, soy sauce, oyster sauce, chicken bouillon, miso paste, chili flakes, and black pepper.
Tip: Use a digital scale for precise measuring to ensure the sweet and spicy balance of the sauce is accurate. - 2Mix the sauce ingredients
Take a spoon and thoroughly stir all the measured sauce ingredients together inside the stainless steel bowl until the sugar, miso paste, and seasonings are completely dissolved and well combined.
Tip: Mix well so the dry chili flakes and seasonings distribute evenly throughout the liquid base. - 3Chop the aromatics
Place peeled garlic cloves on a cutting board and use a sharp knife to finely chop them into small pieces. Keep some extra garlic aside for making garlic oil later.
Tip: Finely mincing the garlic helps release its essential oils quickly when cooked. - 4Infuse the garlic oil
Pour cooking oil into a stainless steel pan over heat, add smashed garlic, and let it fry gently to create a rich, garlic-scented oil that will be used to flavor the noodles.
Tip: Keep the heat moderate so the garlic infuses the oil without burning and turning bitter. - 5Sear the minced meat
Add fresh minced meat into a heated pan without washing it, spreading it out and pressing it flat so one side can develop a good sear.
Tip: Allowing the meat to sear undisturbed helps build a rich foundational flavor for the sauce. - 6Sauté meat with aromatics
Break up the seared minced meat, add a little sesame oil, chopped garlic, and diced red onion, then stir-fry on low heat until the onions and garlic turn translucent and fragrant.
Tip: Stir-frying on low heat prevents the garlic from scorching while allowing the flavors to meld together. - 7Add sauce to minced meat
Pour the prepared sauce mixture into the pan with the cooked minced meat, and continue cooking on low heat to evaporate excess moisture from the sauce.
Tip: Keep the heat low so the thick sauce doesnt burn at the bottom of the pan. - 8Blanch the noodles
Lower the chewy alkaline noodles into a pot of boiling water to soften them and remove excess surface oil, then transfer them immediately to an ice bath.
Tip: The ice bath shock is crucial to keep the noodles chewy and springy.
