.jpeg)
This dish is inspired by mazemen, a brothless ramen that often features a heap of savory ground pork and an egg yolk for richness. Here, you’ll use seriously spiced ground lamb and a scoop of creamy yogurt instead, plus a couple add-ons that classically pair with the protein: crunchy cucumbers and fresh mint. A simple red wine vinaigrette tossed with the ramen noodles provides acidic balance. Don’t be afraid to spoon the red, streaky oil left over from the lamb on top of the finished dish for more flavor. Feel free to use the fresh or dried ramen called for below, or if you’re feeling ambitious, check out Sonoko Sakai’s recipe for Handmade Ramen Noodles.
This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Large Straight-Sided Skillet
$200 At Amazon
Wooden Spoon
$8 $7 At Amazon
Oxo Stainless Steel Measuring Spoons
$12 At Amazon
Colander
$15 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk ⅓ cup red wine vinegar, ¼ cup soy sauce, and 2 Tbsp. extra-virgin olive oil in a large bowl to combine; set dressing aside.
Step 2
Toss 4 Persian cucumbers, thinly sliced and a splash of red wine vinegar in a small bowl; season with kosher salt.
Step 3
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 4 garlic cloves, finely grated, stirring constantly, until fragrant, 15–30 seconds. Add 1 lb. ground lamb and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, breaking meat up and stirring often with a wooden spoon, until mostly browned, about 4 minutes. Add 2 tsp. ground cumin, 2 tsp. ground turmeric, 2 tsp. paprika, 1 tsp. ground cinnamon, 1 tsp. ground coriander, and ½ tsp. crushed red pepper flakes and cook, breaking up meat further and stirring, until meat is coated and cooked through, about 5 minutes. Add 1 Tbsp. tomato paste and cook, stirring often, until slightly darkened in color and meat is coated, about 2 minutes. Add remaining 1 Tbsp. soy sauce and ½ cup water and cook, scraping up browned bits, until combined and saucy, 1–2 minutes.
Step 4
Meanwhile, cook four 5-oz. packages fresh or dried ramen noodles in a large pot of boiling salted water according to package directions. Drain and add to bowl with reserved dressing; toss to coat.
Step 5
Divide noodles among bowls and top with a spoonful of lamb and sauce. Top each bowl with cucumbers, a spoonful of plain whole-milk yogurt, and torn mint leaves.
