World Flavors Cookbook

Taiwan Mazesoba (Dry Mixed Noodles)

Name: Taiwan Mazesoba (Dry Mixed Noodles)
Cook time: 15 min
Cuisine: Japan
Ingredients: 400g thick ramen noodles; 300g ground pork; 3 tbsp doubanjiang (chili bean paste); 2 tbsp soy sauce; 1 tbsp sake, 1 tbsp sugar; 4 cloves garlic, minced; 4 egg yolks; Nira (garlic chives), chopped; Nori, chopped scallions, fish powder, chili flakes

A brothless "mixed soba" invented in Nagoya featuring thick noodles tossed with spicy Taiwanese-style minced pork, raw egg yolk, garlic chives, and nori — fiery, bold, and utterly addictive.

Cuisine: Japan

Ingredients

400g thick ramen noodles
300g ground pork
3 tbsp doubanjiang (chili bean paste)
2 tbsp soy sauce
1 tbsp sake, 1 tbsp sugar
4 cloves garlic, minced
4 egg yolks
Nira (garlic chives), chopped
Nori, chopped scallions, fish powder, chili flakes

Instructions

Cook ground pork in a dry pan until browned. Add garlic and doubanjiang.
Season with soy sauce, sake, and sugar. Cook until richly caramelized.
Cook thick noodles al dente. Drain (reserve a little starchy water).
Place noodles in bowls. Top with spicy pork, nira, nori, and fish powder.
Nestle a raw egg yolk in the center. Serve with chili flakes.
Instruct diners to mix everything together vigorously before eating.