Pork Mazemen Dry Ramen
Tossed ramen noodles coated in a savory pork-based sauce with crispy garlic oil. Ready in 20 minutes—no broth needed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz pork shoulder or belly, thinly sliced
- 7 oz fresh ramen noodles (or dried, cooked and drained)
- 3 tbsp soy sauce
- 1 tbsp mirin or honey
- 3 cloves garlic, minced
- 2 tbsp neutral oil
Instructions
- 1
Place a 12-inch skillet over medium-high heat and wait 90 seconds until it feels hot when you hold your hand 2 inches above the surface.
- 2
Pour 1 tablespoon of the oil into the hot skillet, then immediately add the sliced pork in a single layer, spreading it out to cover the bottom.
- 3
Leave the pork undisturbed for 3 minutes until the underside turns golden brown and releases easily from the pan, then stir and cook for another 2 minutes until cooked through.
- 4
Push the cooked pork to one side of the skillet, then pour the remaining 1 tablespoon of oil into the empty side and add the minced garlic.
- 5
Stir the garlic in the oil for 30 seconds until it becomes fragrant and just begins to turn light golden.
- 6
Pour 3 tablespoons of soy sauce and 1 tablespoon of mirin into the skillet, then stir everything together for 20 seconds until the pork is evenly coated and the liquid is fully mixed.
- 7
Add the cooked ramen noodles to the skillet and use two wooden spoons or chopsticks to toss the noodles continuously for 2 minutes, lifting and turning them to coat evenly with the sauce.
- 8
Divide the mazemen between two bowls, ensuring each bowl gets an equal share of the pork and crispy garlic oil, and serve immediately while hot.
Tools you’ll need
- 12-inch skillet with lid or cover
- wooden spoon or spatula
- measuring spoons
- chef's knife
- cutting board
- two bowls
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