Champon-style Mochimugi Noodles
A great way to use leftover ingredients from the fridge—perfect when you want to enjoy plenty of vegetables.
Although mochi-mugi noodles often feel “Japanese,” they can also be delicious in a champon-style dish.
Ingredient
| ≪Ingredient≫ | 4 servings |
| Mochimugi noodles | 4 bundles |
| Thinly sliced pork belly | 240 g |
| Satsuma-age (fried fish cake) | 120 g |
| Kamaboko | 80 g |
| Cabbage | 1/8 head |
| Carrot | 1/2 |
| Onion | 1 |
| Bean sprouts | 1 bag |
| Whole corn | 6 tbsp |
| Chicken stock powder | 4 tbsp |
| Milk | same amount (4 tbsp) |
| Salt | as needed |
| Black pepper | as needed |
| Sesame oil | as needed |
| Chili oil | to taste |
Instructions
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Cook the mochi-mugi noodles and set aside.
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Cut the satsuma-age and cabbage into bite-sized pieces. Slice the kamaboko and onion thinly. Cut the carrot into thin strips. Cut the pork into bite-sized pieces and lightly season with salt and pepper.
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Heat 1 tbsp of sesame oil in a large pot over medium heat. Add the pork and stir-fry until the color changes. Add the satsuma-age and kamaboko and sauté briefly. Then add the carrot and onion and continue to stir-fry. Add the cabbage, bean sprouts, and corn and lightly combine. Pour in 1.2 L of water and add the chicken stock powder.
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Add the cooked noodles. Once it comes to a boil, add the milk and season with a little salt.
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Serve the noodles and toppings in bowls, pour the soup over, and drizzle chili oil if desired.
