Chicken Mazemen
Recipe by Kay Chun | Total time: 35 minutes Quick and flavorful, mazemen is a brothless ramen that was created in Japan as a quick bite that is both easy to eat and satisfying. This homemade version is simple and easy, thanks to fast-cooking ground chicken and some everyday pantry ingredients that effortlessly create a rich sauce. Swirling tahini into the noodles at the end creates the silky texture. Fresh ramen noodles give a more authentic texture to the dish, but dried ramen also works nicely. A fresh topping of bean sprouts and grated radishes wakes up the dish; chopped cucumbers would be great, too. Enjoy the mazemen warm or at room temperature. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
