Mazemen is a soupless ramen dish. It is contemporary rather than traditional. For a more in-depth explanation, see my bacon and egg mazemen post. With the backgrounder out of the way, let me tell you about this chili lamb mazemen for lunch today. Alex did the chili lamb, I prepped the noodles, veggies and cooked the poached eggs. Family-style teamwork.
It starts with fresh ramen blanched in boiling water, drained then refreshed in iced water before it is drained one last time. The meat component is ground lamb cooked with chili oil. The noodles go into a bowl. The chili lamb, with its sauce, is spooned over the noodles. For the finishing touches, a poached egg, and julienned scallions and cucumber. For added flavor, a sprinkling of toasted sesame seeds.
To enjoy the chili lamb mazemen to the max, break the egg yolk and toss everything together before digging in.
Chili Lamb Mazemen
- Boil plenty of water in a pot. Plunge the noodles. Use tongs to separate. Drain. Dump is a bowl of iced water. Drain again. Set aside.
- In a non-stick pan, lightly brown the ground lamb (lamb has enough fat so you don't need cooking oil). Add the hoisin sauce, rice wine, soy sauce, rice wine vinegar and five-spice powder. Stir and cook for a minute. Pour in the chili oil. Stir. Turn off the heat.
- Assemble the chili lamb mazemen.
- Divide the noodles among three bowls.
- Spoon the chili lamb, with the oil, over the noodles.
- Arrange the julienned scallions and cucumbers on the side of the bowl.
- Lay a poached egg over the chili lamb.
- Sprinkle with sesame seeds.
- Serve the chili lamb mazemen and have a great meal.