Nagasaki Champon

Cut 80g pork and 80g squid into bite-size pieces.

Cut 30g carrot, 100g cabbage, 30g kamaboko, and 3 shiitake mushrooms into easy-to-eat pieces, then blot 80g peeled shrimp, 80g cleaned clams, and 100g bean sprouts dry.

Mix 400ml broth water, 2 teaspoons oyster sauce, 1 tablespoon chicken stock powder, 1 tablespoon sake, 0.5 tablespoon sugar, and 0.5 teaspoon salt for 1 minute, until the powder dissolves.

Bring 2000ml noodle water to a boil and cook 2 packs Nagasaki champon noodles for the package time.

Drain when the hard center has disappeared, taking care not to overcook because the noodles will simmer again in the broth.

Heat 1 tablespoon cooking oil in a wok over high heat for 1 minute.

Add the pork, shrimp, squid, and clams and stir-fry for 2 minutes. When the pork has no pink color and the shrimp is opaque, add the carrot, cabbage, kamaboko, bean sprouts, and shiitake and cook for 2 more minutes.

Pour the mixed broth into the wok and bring to a boil over high heat.

Once the clams open, discard any that remain closed. Add the boiled champon noodles and simmer over medium heat for 2 to 3 minutes, until the noodles absorb the broth and the cabbage is wilted but retains a slight bite, then serve immediately.