📖 Instructions

1. **Prepare the Broth:** In a large pot, combine the chicken broth, pork broth, ginger slices, and garlic cloves. Bring to a boil, then reduce heat and simmer for at least 30 minutes. The longer it simmers, the more flavorful it will become. Remove the ginger and garlic before proceeding.
2. **Prepare the Seafood and Vegetables:** While the broth simmers, prepare the seafood and vegetables. Slice the squid into rings, devein the shrimp, and cut the pork into thin slices. Julienne the carrots, slice the cabbage, and cut the kamaboko into thin pieces.
3. **Cook the Noodles:** Cook the Champon noodles according to the package instructions. Drain and set aside. Make sure they are still slightly chewy to give the dish some character.
4. **Stir-Fry the Ingredients:** In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the pork slices and stir-fry until lightly browned. Add the shrimp and squid and cook until they turn pink and opaque. Next, add the carrots, cabbage, and kamaboko. Stir-fry for a few minutes until the vegetables are slightly softened.
5. **Combine Everything:** Pour the simmering broth into the wok with the stir-fried ingredients. Bring to a simmer and cook for another 5-7 minutes, allowing the flavors to meld together.
6. **Assemble the Bowl:** Divide the cooked noodles among serving bowls. Ladle the broth and seafood-vegetable mixture over the noodles. Garnish with sliced green onions and a sprinkle of red pepper flakes, if desired.
7. **Serve Immediately:** Serve the Nagasaki Nostalgia Bowl hot and enjoy the comforting flavors of Japan's coastal charm. Consider pairing it with a side of gyoza or a small salad for a complete meal.