Nagasaki favourite with this easy champon noodles recipe. A lesser known variant of ramen, champon is made from a base of egg noodles and pork broth, where the noodles are cooked in the broth and topped with seafood and vegetables. Serve champon as a main meal to any and all seafood lovers.
Ingredients
soup
3 tbsp ramen soup stock
2 tbsp mirin
2 tbsp soy sauce
1 tbsp ginger paste
1 tsp tobanjan chilli
2 tbsp oyster sauce
toppings
150g champon noodles
40g pork – thinly sliced
2 large prawns (per person)
25g squid – sliced
2 kamaboko slices (per person)
60g cabbage
50g beansprouts
1/4 carrot
2 spring onions cooking oil
salt and pepper
chilli pepper
chilli oil
1 tsp tobanjan chilli
1-2 tbsp kimchi sauce
corn
Cooking Instructions
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 soup base with 400ml 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 add your homemade broth, stirring 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.
