Vegetable-Packed Champon (Spinach)
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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 slices half the length of the onion. Cut the cabbage into 2cm squares and the bean sprouts into 2cm lengths. Cut the pork into 1-2cm wide pieces. Cut the spinach into 2cm lengths and blanch it. |
| 2 | Heat sesame oil in a pot and stir-fry the carrots and onion. |
| 3 | Add the cabbage, bean sprouts, and pork, and stir-fry. |
| 4 | 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, and the boiled spinach, and bring to a boil again. |
| 5 | Cut the noodles crosswise and boil them. Rinse under running water to remove excess salt. Place the noodles in a bowl and pour the mixture from step 3 over them. |
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