Dinner · 40 min · japanese

Nagasaki Champon

Champon noodles does the heavy lifting here, with pork belly rounding it out. A Japanese dinner that takes 40 minutes, start to finish. It is weeknight cooking that still hits your targets — 26 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Champon noodles
• 0.5 lb Pork belly
• 0.5 lb Shrimp
• 0.5 lb Squid
• 3 cups Cabbage
• 2 cups Bean sprouts
• 4 slices Kamaboko
• 6 cups Chicken-pork stock
• 1 cup Milk
• 1 tsp Salt
• 0.5 tsp White pepper
• 1 tsp Sesame oil

Steps

1. Stir-fry the pork, shrimp, and squid 2 minutes until the seafood just turns opaque; remove.
2. In the same pot, stir-fry the cabbage and bean sprouts 3 minutes, then pour in the stock and milk. Simmer 10 minutes into a milky, savory broth.
3. Cook the champon noodles directly in the broth 5 minutes — they drink it up and thicken everything slightly.
4. Return the proteins and kamaboko; simmer 3 minutes. Season with salt and white pepper.
5. Serve in deep bowls with sesame oil drizzled over. Champon means a little of everything — and this bowl delivers.

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