Nagasaki Champon
長崎ちゃんぽん
Thick, chewy noodles in a cloudy pork-and-chicken milky broth piled with seafood, pork, and vegetables — a Nagasaki Chinatown invention that became one of Japan's most beloved regional noodle dishes.
- Total
- 50 min
- Serves
- 2
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat sesame oil in a wok over high heat. Stir-fry pork until browned, 3 minutes.
About 3 min
Add squid, shrimp, and vegetables. Stir-fry for 3 minutes.
About 3 min
Pour in stock and bring to a rolling boil. Add soy sauce and season with salt.
About 5 min
Add noodles directly to the broth and cook for 4–5 minutes until tender (champon noodles cook in the broth, not separately).
About 5 min
Serve in deep bowls with all toppings and broth. The starch from noodles thickens the broth slightly.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 44 g
- Carbs
- 66 g
- Fat
- 18 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 1800 mg
Contains: wheat, shellfish, pork, soy
You might also cook
All Japanese recipes
Recipe by Boon Tools.