Chicken Mazemen – NYT

INGREDIENTS

• 12 ounces fresh ramen noodles (refrigerated or frozen and thawed) or 3 (3 ½-ounce) packs dried ramen, seasoning packets discarded
• 2 tablespoons safflower or canola oil
• 1 cup finely chopped scallions (from 3 to 4 scallions), divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 pound ground chicken (preferably dark meat)
• Salt and pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons ponzu
• 2 tablespoons soy sauce (preferably low-sodium)
• 1 tablespoon mild miso
• 1 tablespoon turbinado sugar or brown sugar
• 2 tablespoons tahini
• 4 large radishes, grated on the large holes of a box grater
• 2 cups mung bean sprouts
• Toasted sesame oil and chile oil (optional), for serving

PREPARATION

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.
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.
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.
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.
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.
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.