Champon

🛒 Ingredients

• Champon Noodles 200 g · 280 kcal
• Pork Belly, thinly sliced 50 g · 230 kcal
• Shrimp, peeled and deveined 40 g · 35 kcal
• Squid, cleaned and sliced 40 g · 30 kcal
• Kamaboko (Japanese fish cake) 20 g · 20 kcal
• Green Cabbage, chopped 100 g · 25 kcal
• Bean Sprouts 50 g · 15 kcal
• Carrots, sliced 20 g · 8 kcal
• Wood Ear Mushrooms, rehydrated 10 g · 3 kcal
• Onion, sliced 30 g · 12 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 5 g · 4 kcal
• Rich Pork and Chicken Broth 350 g · 70 kcal
• Soy Sauce 15 g · 10 kcal
• Sake (cooking rice wine) 15 g · 20 kcal
• Mirin (sweet rice wine) 10 g · 25 kcal
• Sesame Oil 5 g · 45 kcal
• Vegetable Oil 5 g · 45 kcal
• White Pepper 1 g · 0 kcal
• Green Onion, sliced (for garnish) 10 g · 3 kcal

👨‍🍳 Instructions

1. Boil Champon noodles according to package instructions until al dente; drain and set aside.
2. In a large wok or pot, heat vegetable oil over medium-high heat. Add pork belly and stir-fry until browned and crispy.
3. Add shrimp, squid, kamaboko, onion, garlic, and ginger; stir-fry for 2-3 minutes until seafood is slightly cooked.
4. Add cabbage, bean sprouts, carrots, and wood ear mushrooms; stir-fry for another 2-3 minutes until vegetables are slightly tender-crisp.
5. Pour in the rich pork and chicken broth, soy sauce, sake, mirin, and white pepper. Bring to a simmer.
6. Add the cooked Champon noodles to the simmering broth. Stir gently to combine and heat through for about 1 minute.
7. Ladle Champon into a large serving bowl. Drizzle with sesame oil and garnish with sliced green onion before serving.