Japanese

Champon

Name: Champon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 150 g fresh champon noodles; 40 g pork belly; 3 raw prawns; 30 g squid; 20 g kamaboko fish cake; 80 g white cabbage; 50 g bean sprouts; 20 g carrot; 30 g onion; 2 g dried kikurage (wood ear mushroom); 1 tbsp lard; 350 ml pork and chicken stock; 2 tbsp whole milk; 1 tsp sake; 1 tsp light soy sauce; 0.25 tsp salt; white pepper; 1 spring onion

Nagasaki's one-pot noodle soup: pork, seafood and a mound of vegetables stir-fried in lard, then simmered with thick champon noodles in a milky pork-and-chicken broth.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

30 min15 prep · 15 cookMedium1206 kcalper serving

Method

Put 2 g of dried kikurage in a small bowl of cold water and leave to soak for 15 minutes, until soft and rubbery. Drain, trim off any hard stem and slice into strips.
Meanwhile, cut 80 g of cabbage into rough 3 cm pieces, keeping the stem and leaf separate; slice 20 g of carrot into thin 3 cm batons and 30 g of onion into 5 mm wedges. Slice 40 g of pork belly into bite-sized strips, 30 g of squid into rings and 20 g of kamaboko into 5 mm slices. Have 3 peeled prawns ready.
Melt 1 tbsp of lard in a wok or wide pan over high heat. Add the pork and stir-fry for 1 minute until the fat runs and the edges colour, then add the prawns and squid and stir-fry a further 1 minute, just until the prawns turn pink.