ちゃんぽんの作り方 [How to make Champon]

ちゃんぽんの作り方 [How to make Champon]

Today, we are going to introduce how to make easy champon. Ingredients are: fin and legs of squid (the amount of 2 small ones), pork belly 60g, 1 green pepper, carrot 5cm, onion a quarter, cabbage 1 leaf, bean sprout adequate amount, champon noodle 1 serving, champon soup 1 serving, oil 1 to 2 table spoons, and water 300cc. We cut squid and pork belly in a size of mouth, carrot in 5mm width and then 2mm thick. We remove green pepper’s calyx and seeds and cut in 5mm width. We also cut cabbage in the size of mouth and onion in 5mm width. We loosen noodle before hand. Heat the pan. When it’s warmed, please pour 1 or 2 table spoons of oil (she used rice oil this time). When the oil is heated, please adapt it to the pan, and stir fry pork, then squid, vegitables, and mix with oil well. Once the oil adapt to ingredients, then put the lid on and wait for 1 to 2 minutes (this makes vegitables crispy). She forgot about bean sprout, the important one. We boil it in another pot and mix in the end. The amount would differ depending on how much you would like. We put bean sprouts in a strainer while working on the others. Take away the lid and mix the ingredients, then put the loosened noodle in and mix. Keep the heat in the middle. When the noodle and ingredients are mixed well, then pour 300cc of water. Also, put soup in and put the lid on. Turn the heat stronger and wait for boiling. If you use hot water, then it would be faster to make. Please check how firm the noodle is during cooking. If you use vegitables in your fridge little by little, still you would get plenty. You can use much more vegitalble to make two servings, but in that case you maybe would like to be careful how much water and soup powder you would use. Right before finishing, put bean sprouts and mix and the cooking is done. When you cook champon, it would be much tastier if you use crabs or squids in it. When it starts boiling and noodle is loosened enough, it’s done. The preference would differ in how firm the noodle should be, so please adjust how long to cook noodle by checking its firmness.

English translation below
今回は市販のちゃんぽん麺とスープの素を使ったちゃんぽんの作り方を紹介していきます。
割と日本では手に入りやすいですが、独り暮らしだとあまり作る機会がないような気がします。
母曰く、材料さえあれば手軽にできて、いろんな食材が食べられるというのは重宝するとのことで、そういえば実家に暮らしていた頃は休日によく作ってもらった気がします。
ちゃんぽんの材料で、味の決め手はイカの足とか耳らしいです。コクが出るそうですよ。

材料：
　　イカの足、耳：　小さいイカ2杯分
　　豚バラ肉：　60g
　　ピーマン：　1個
　　ニンジン：　5cm程度
　　玉ねぎ：　中サイズ4分の1個
　　キャベツ：　葉を1枚
　　もやし：　適量（好みで）
　　ちゃんぽん麺：　一人分
　　市販の万能スープの素：　1袋
　　油：　大匙1、2杯
　　水：　300cc
#ちゃんぽん

This time, we introduce how to make Champon using noodle and soup which we could buy at stores.
They are relatively easy to buy in Japan, but even so I don’t make so often since I live all by myself.
My mom says “it’s easy to make, and we could use many ingredients at once, so it’s nutritious.” I remember this was regular menu in Sundays.
The key ingredient for this menu is squid, my mom states. It make this menu taste a little bit deeper.

Ingredients:
Fin or legs of squid: the amount we could get from 2 small squids
Pork belly: 60g
Green pepper: 1
Carrot: 5cm
Onion: a quarter
Cabbage: 1 leaf
Bean sprout: as much you would like
Champon noodle: 1 serving
Champon soup: 1 serving (the ones we can get at stores)
Oil: 1 to 2 table spoons
Water: 300cc
#champon

How to make bento box available here: