Nagasaki Champon Noodles
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Champon is the lesser known relative to ramen, but definitely just as delicious. Originating from China it’s now become the local speciality of Nagasaki, Kyushu due to restaurant owners needing to feed homesick Chinese students studying on the island.

Made from a base of egg noodles and pork broth it sounds not dissimilar to the other Kyushu speciality, Hakata Ramen, but this time the noodles are cooked and remain in the broth and topped with seafood and vegetables. A popular variation also includes lots of Korean spice for an added kick; we’ll mention some suggested toppings below to get your taste buds watering!

A fantastic dish for noodle fanatics and those looking for a quick and filling meal.

2 people 30 minutes 15 minutes splurge

Ingredients

• Champon Noodles – 150g
• Sliced Pork – 40g, authentic thinly sliced pork perfect for noodles
• Large Prawns – 2 per person
• Sliced Squid – 25g
• Kamaboko – 2 thin slices per serving.
• Cabbage – 60g
• Beansprouts – 50g
• Carrot – 1/4 of 1
• Spring Onion – 2 pieces
• Cooking Oil
• Salt and Pepper

Additional Toppings
• Chilli Pepper – depending on preference
• Chilli Oil – depending on preference
• Korean Tobanjan Chilli – 1 teaspoon
• Spicy Kimuchi Sauce – 1-2 tablespoons added to the soup
• Corn

To Make Your Own Soup
• 400ml of water
• Ramen Soup Stock – 3 heaped tablespoons
• Mirin – 2 tablespoons
• Soy Sauce – 2 tablespoons
• Ginger Paste – 1 tablespoon
• Korean Tobanjan Chilli – 1 teaspoon
• Oyster Sauce – 2 tablespoons

How to prepare

Start by preparing all of your ingredients. Wash your squid, cut into small rectangles and lightly slice on one side in a criss cross pattern. Next cut your cabbage into thick slices, carrots into batons and finely chop your spring onion. Unwrap the kamaboko and thinly slice a few pieces per serving. Set aside while you warm your wok.
If you’re making your own soup broth, mix the soup base with water in a pan and bring to a gentle simmer, add the rest of the ingredients, stir and set aside until later.
In a wok heat a small amount of oil and cook the meat and seafood until almost done. Add the vegetables and kamaboko and stir making sure they are cooking evenly. Season with salt and pepper.

Now pour in your homemade broth, or if using the pack sachets add 300ml of water and the soup sachet. Stir well to ensure the stock is evenly dispersed.

Finally, once the soup is at a gentle simmer, add the noodles, stir and leave to cook for 1.5 minutes.

Your Champon is ready! Serve into two bowls and sprinkle a little of the remaining spring onion on top for garnish, adding additional chilli pepper or oil if you like your noodles spicy!