Spiced Lamb Ramen With Cucumbers and Yogurt

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.