This easy Chanpon-style pasta is made in a single pan using pantry staples like pasta and readily available vegetables. The rich, flavorful broth, infused with the essence of pork and vegetables, perfectly coats the pasta for an exquisite dish. Enjoy a delicious, budget-friendly meal packed with plenty of vegetables.
Ingredients
Main Ingredients (2 servings)
- Cabbage 150g
- Komatsuna Greens 100g (1/2 bunch)
- Shimeji Mushrooms 100g (1/2 cluster)
- Carrot 50g (1/4 medium)
- Fish Cake 1/2 piece
- Pork Belly Slices 100g
- Dried Pasta 120g
- Milk 200ml
Seasonings
- [A] Water 400ml
- [A] Chicken Bouillon Powder 1 tbsp
- [A] Oyster Sauce 1 tbsp
- [A] Miso Paste 1 tbsp
Steps
- Roughly chop the Cabbage (150g) into bite-sized pieces.
- Trim the roots of the Komatsuna Greens (100g) and cut into 3cm lengths.
- Trim the woody ends off the Shimeji Mushrooms (100g) and separate into small clusters.
- Peel the Carrot (50g) and slice into thin strips.
- Slice the Fish Cake (1/2 piece) into 3mm thick slices.
- Heat oil in a frying pan over medium heat.
- Add the Pork Belly Slices (100g) to the heated pan and stir-fry until cooked through.
- Remove the cooked pork from the pan and set aside.
- Add Water (400ml), Milk (200ml), Chicken Bouillon Powder (1 tbsp), Oyster Sauce (1 tbsp), and Miso Paste (1 tbsp) to the frying pan. Bring to a boil over high heat.
- Once the soup is boiling, add the Dried Pasta (120g), the chopped vegetables (cabbage, komatsuna, shimeji, carrot), the fish cake, and the stir-fried pork. Place these ingredients on top of the pasta. If your frying pan is small, you can break the pasta in half before adding.
- Cover the pan and cook over low to medium-low heat for the duration specified on the pasta package.
- Stir everything together thoroughly. If the ingredients are not fully cooked, adjust the cooking time as needed.
- Transfer to a bowl and serve. Enjoy!
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