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Champon (Nagasaki Noodle Soup)
Serves 2 · About 30 min
A noodle dish from Nagasaki: pork, shrimp and squid, and lots of vegetables like cabbage and bean sprouts are stir-fried, then simmered with thick noodles in a white soup made with milk.
① Prep→② Stir-fry the pork→③ Stir-fry the vegetables and seafood→④ Add the soup→⑤ Add the noodles and simmer
What to buy
Meat & fish
Noodles (chilled)
Vegetables
Dairy & seasonings
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How to make it
1
Prep
- Fill a bowl about halfway with water, soak the seafood mix for 5 minutes to thaw, then drain in a strainer
- On the cutting board, cut the pork into 4 cm wide pieces
- Cut the cabbage into 3–4 cm squares. Peel the carrot and cut into 4 cm long strips (thin rectangles)
- Cut the kamaboko 5 mm thick. Quickly rinse the bean sprouts with water and drain
How to tell it's doneNo ice is left on the seafood. All the ingredients are cut.
Be carefulAfter cutting raw pork, wash your hands and the cutting board before cutting the vegetables.
2
Stir-fry the pork
- Heat 1 tbsp sesame oil in a deep frying pan or pot over medium heat
- Spread the pork in the pan and stir-fry while breaking it apart with a spatula
How to tell it's doneThe pork has no pink parts and has all turned whitish brown.
3
Stir-fry the vegetables and seafood
- Add the carrot and cabbage and stir-fry 1 minute
- Add the bean sprouts, seafood and kamaboko, and stir-fry 2 minutes more. Sprinkle with a pinch of pepper
How to tell it's doneThe shrimp are red and curled, and the squid is white and has shrunk. The cabbage is a little soft.
4
Add the soup
- Add 500 ml water and 1 tbsp chicken stock granules and keep at medium heat
- When it boils, add 200 ml milk, 1 tsp soy sauce and 1/3 tsp salt
- When it starts to bubble at the edges, taste it. If the flavor is weak, add salt a pinch at a time
How to tell it's doneThe soup is cloudy white, with small bubbles coming up at the edges.
Be carefulIf it boils hard after adding the milk, a skin forms on top or it boils over.
5
Add the noodles, simmer and serve
- Take the champon noodles out of the bag, add them, and simmer 2 minutes while loosening with chopsticks
- Put half of the noodles in each bowl, and pour the toppings and soup over
ReadyThe noodles have come apart and are hot all the way through.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The soup is weakWater came out of the vegetables. Add salt a pinch at a time, tasting each time.
The shrimp and squid are toughStir-fried too long in step 3. Next time, add the soup as soon as they change color.
A skin formed on the soupIt boiled hard in step 4. You can scoop off the skin with a ladle.
The noodles soaked up the soup and there's not much leftSimmered too long in step 5. Add water 50 ml at a time and warm it up.
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