Vegetable-Packed Champon
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Cut the carrots into thin strips and the onion into thin half-length slices. Cut the cabbage into 2cm squares and the bean sprouts into 2cm lengths. Cut the pork into 1-2cm wide pieces. |
| 2 | Heat sesame oil in a pot and stir-fry the carrots and onion. Add the cabbage, bean sprouts, and pork and stir-fry. |
| 3 | Add water and chicken bouillon powder, bring to a boil, add the corn, and simmer until the vegetables are tender. Add soy sauce, milk, salt, and pepper. Bring to a boil once more. |
| 4 | Cut the noodles crosswise and boil them. Rinse under cold running water to remove excess salt. Place the noodles in a bowl and pour the soup from step 3 over them. |
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