Vegetable-Packed Champon (Hot Cook)
野菜たっぷりちゃんぽん【ホットクック】 · Champon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Champon is the famous noodle dish of Nagasaki: a hearty bowl of Chinese-style noodles in a creamy, savory broth piled high with stir-fried pork, seafood and vegetables. This version is built for a Sharp Hot Cook, so the pot does the sautéing and simmering for you while you boil the noodles. A splash of milk gives the soup its gentle, rounded flavor, and with carrot, onion, cabbage, bean sprouts, corn and spinach all cut small, children happily slurp up a whole rainbow of vegetables in one bowl.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 150 gfresh Chinese-style noodles (chukamen)Fresh yellow wheat noodles used for ramen and yakisoba, sold refrigerated in Japan. Substitute: Rice noodles (wheat-free), or dried ramen noodles (contain wheat).
- 9 gcarrot
- 13.5 gonion
- 22.5 gthinly sliced pork (komagire offcuts)Small offcuts of thinly sliced pork sold cheaply in Japanese supermarkets for stir-fries and soups. Substitute: Thinly sliced pork shoulder or loin, cut into bite-size pieces.
- 27 gcabbage
- 18 gbean sprouts
- 8.3 gimitation crab sticks (kanikama)
- 8.3 gcanned corn
- 9 gfrozen spinach
Seasonings
- 3 gsesame oil
- 150 gwater
- 23.3 gmilk
- 1.2 gchicken stockA light, Chinese-style chicken bone stock, usually made in Japan from granules. Substitute: Any light chicken stock or broth.
- 2.4 gsoy sauce
- 0.3 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- fresh Chinese-style noodles (chukamen) (中華めん)
- Fresh yellow wheat noodles used for ramen and yakisoba, sold refrigerated in Japan. Substitute: Rice noodles (wheat-free), or dried ramen noodles (contain wheat).
- thinly sliced pork (komagire offcuts) (豚小間)
- Small offcuts of thinly sliced pork sold cheaply in Japanese supermarkets for stir-fries and soups. Substitute: Thinly sliced pork shoulder or loin, cut into bite-size pieces.
- chicken stock (鶏ガラスープ)
- A light, Chinese-style chicken bone stock, usually made in Japan from granules. Substitute: Any light chicken stock or broth.
Directions
- 1
Cut the carrot into short, thin rectangles (tanzaku). Slice the onion thinly, then cut the slices in half so they are half as long. Cut the cabbage into 2 cm squares and the bean sprouts into 2 cm lengths. Cut the pork into 1 to 2 cm wide pieces.
- 2
Put the carrot, onion and sesame oil in the inner pot and cook using [Manual → Stir-fry] for 10 minutes.
- 3
Add the pork and cook using [Manual → Stir-fry] for 5 minutes.
- 4
Add the cabbage, bean sprouts, crab sticks, drained corn, frozen spinach, water, milk and seasonings, and cook using [Manual → Simmer → Stir] for 10 minutes.
- 5
Cut the noodles into quarters with a cross cut and boil them. Rinse under running water to wash off the saltiness.
- 6
Place the noodles in bowls and pour the hot soup with its vegetables and pork over the top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 312 kcal | 624 kcal | 312 kcal |
| Protein | 15.2 g | 30.3 g | 15.2 g |
| Fat | 7.4 g | 14.7 g | 7.4 g |
| Carbohydrates | 51.2 g | 102.3 g | 51.2 g |
| Salt equivalent | 1.2 g | 2.4 g | 1.2 g |
| Calcium | 90 mg | 180 mg | 90 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 312 kcal | 15.2 g | 7.4 g | 51.2 g | 1.2 g | 90 mg | 1 mg |
| 1 adult serving | 624 kcal | 30.3 g | 14.7 g | 102.3 g | 2.4 g | 180 mg | 2.1 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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