Chili Lamb Mazemen

Chili Lamb Mazemen

If lamb isn't your thing, use ground beef, pork, chicken or turkey.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3
Author CASA Veneracion


  • enough fresh ramen noodles for 3
  • 250 grams ground lamb
  • 2 teaspoons hoisin sauce
  • 2 tablespoons rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon five-spice powder
  • 3 tablespoons chili oil
  • 3 poached eggs
  • scallions julienned
  • cucumber julienned
  • toasted sesame seeds


  • 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.