37min 4 ppl
Champon
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 28g
Carbs 55g
Fats 14g
About this dish
Pork, prawns and squid stir-fried hard with a full plate of vegetables, then simmered together with thick noodles in one pot until the stock turns cloudy and rich. A port-city noodle bowl built from whatever the boats brought in that day.
Allergy Info
Gluten, Celery, Sesame, Crustaceans, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbageshredded150 g
- Beansprouts100 g
- Carrotsjulienned60 g
- Garlic clovessliced2
- Fresh Gingergrated10 g
Meat & Poultry
- Pork Bellythinly sliced150 g
Fish & Seafood
- Raw King Prawnspeeled150 g
- Squidsliced into rings150 g
Tins & Jars
- Chicken stock900 ml
Dried Goods
- Champon noodles500 g
Spices & Seasonings
- Salt3 g
Oils & Condiments
- Sesame Oil15 ml
- Vegetable Oil15 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Shred the cabbage, julienne the carrots, and slice the garlic.
Approx. 6 minutes
2
Heat the vegetable oil in a wok over high heat and stir-fry the pork for 3 minutes until browned.
Approx. 3 minutes
3
Add the garlic and ginger and stir-fry for 1 minute until fragrant.
Approx. 3 minutes
4
Add the cabbage, carrots and beansprouts and stir-fry for 3 minutes, checking a slice of pork reaches 63°C with a meat thermometer.
Approx. 4 minutes
5
Pour in the chicken stock and bring to a simmer, then add the champon noodles and cook for 4 minutes.
Approx. 6 minutes
6
Add the prawns and squid and simmer for 3 minutes until the prawns turn pink and the squid turns opaque.
Approx. 4 minutes
7
Stir in the sesame oil and salt, ladle into bowls, and serve.
Approx. 3 minutes
