Nagasaki Champon

Cut the ingredients into bite-size pieces. Mix the oyster sauce, stock powder, sake, sugar, salt and measured water for the soup. Boil the noodles in additional water according to their package directions and drain.

Heat oil in a wok and stir-fry the pork and seafood, then add the vegetables and fish cake when their surfaces change color.

Add the prepared soup and bring to a boil. Add the noodles and simmer together until heated through and the pork and seafood are fully cooked; discard any shell-on clams that fail to open.