½ cucumber, quartered lengthwise, seeded, and thinly sliced
2 scallions, thinly sliced (white and green parts)
1 cup roughly chopped roasted peanuts
Directions
Make the mazemen sauce: In a large sauté pan, heat the oil over medium-high heat and add the onion, lemongrass, garlic, ginger, and Thai chiles. Cook, stirring often, until aromatic and soft, 4 to 5 minutes.
Reduce the heat to low heat, and add the Chinese five-spice, turmeric and paprika, and cook until fragrant, 1 minute.
Add the peanut butter, sugar, fish sauce and mushroom powder, and cook, stirring constantly, until thickened, 2 minutes.
Add the beef broth, reduce the heat to medium and simmer until a thick sauce forms, 15 to 17 minutes.
Remove from the heat, taste and adjust the seasoning with kosher salt. Makes about 1½ cups of sauce. (Make ahead: Store the sauce in the fridge for up to 3 days. Bring to room temperature before serving.)
Make the mazemen: In a medium bowl, combine the mustard greens with the ginger, rice vinegar, sugar and salt. Toss to mix and set aside.
Bring a large pot of water to a boil and cook the ramen noodles according to the package directions, until al dente, then drain.
To serve, divide the noodles among four bowls. Garnish with the cherry tomatoes, cilantro, shiso, cucumber, scallion, mustard greens and mazemen sauce. Sprinkle peanuts over the top and serve.