Chicken Mazemen
Published Oct. 2, 2025
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12ounces fresh ramen noodles (refrigerated or frozen and thawed) or 3 (3½-ounce) packs dried ramen, seasoning packets discarded
- 2tablespoons safflower or canola oil
- 1cup finely chopped scallions (from 3 to 4 scallions), divided
- 1tablespoon minced garlic
- 1tablespoon minced fresh ginger
- 1pound ground chicken (preferably dark meat)
- Salt and pepper
- 1cup low-sodium chicken broth
- 2tablespoons ponzu
- 2tablespoons soy sauce (preferably low-sodium)
- 1tablespoon mild miso
- 1tablespoon turbinado sugar or brown sugar
- 2tablespoons tahini
- 4large radishes, grated on the large holes of a box grater
- 2cups mung bean sprouts
- Toasted sesame oil and chile oil (optional), for serving
Nutritional analysis per serving (4 servings)
745 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 35 grams protein; 2541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook noodles in a large pot of boiling water according to package instructions until al dente. Drain and rinse under cool water until noodles are cold. Drain well. Rinse out the large pot.
- Step 2
In the clean pot, heat oil over medium. Add ¾ cup of the scallions and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
- Step 3
Add chicken, season with salt and pepper and cook, breaking up the meat with the back of a wooden spoon, until no longer pink, 5 minutes.
- Step 4
Add broth, ponzu, soy sauce, miso and sugar, season with salt and pepper and bring to a simmer. Cook, stirring occasionally, until the liquid reduces slightly and flavors meld, 3 minutes.
- Step 5
Add tahini and noodles to the pot and mix well until evenly coated in the sauce, 1 to 2 minutes. Season with salt and pepper.
- Step 6
Divide noodle mixture among 4 shallow bowls. Top each with some of the radishes, bean sprouts and the remaining ¼ cup scallions. Drizzle with toasted sesame oil and chile oil (if using). Serve warm or at room temperature.
Private Notes
Comments
The tahini made the noodles pretty rich, so I put probably a teaspoon of chili oil in my bowl and a ton of cucumbers to cut the creaminess/heaviness and it really helped. The contrast of the cold, crunchy radish and cucumber was necessary for the meal to feel complete for me.
Made this tonight. Hubs and I were surprised at how tasty it was because the ingredients seemed a bit random upon reading the recipe. We added edamame and bok choy micro greens on top. Delicious.
Great recipe! Definitely add (I used TJ’s) fried shallots if possible for extra crunch and flavor. I used a large daikon radish and it was delicious but using other radishes makes sense depending on what you like. Very quick and easy to make and fed four well, and could sit on the stove for people eating at different times.
@Faith yeah too much lemon zest does have a floral/medicinal aftertaste. Too much lemon juice is just tangy only
This was bland, and a lot of prep work. The tahini should be in the sauce where it can dissolve. I would not make it again.
I made this and the aftertaste on the noodles was really strange. Could have been the tahini I used which had lemon juice and the ponzu sauce was lemony so maybe too much lemon? The kids did not like it at all and I tried to like it but ended up throwing the rest away because it was so unpleasant. I followed the directions exactly. Specific brands of ingredients could be helpful.