Nagasaki Champon
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 18
About this dish
Nagasaki champon is a noodle dish built by stir-frying pork, shrimp, squid, clams, cabbage, bean sprouts, carrot, shiitake, and fish cake over high heat, adding a chicken-based seasoned broth, and simmering thick champon noodles in that soup.
Read more
It is said to have begun in 1899 when Chin Heijun, owner of the Chinese restaurant Shikairo, cooked scraps of meat and vegetables with noodles and a substantial broth as an affordable, nourishing meal for Chinese students. Cooking the many ingredients in one wok and finishing the noodles directly in the broth lets their flavor enter both the soup and the chewy noodles.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 80g pork and 80g squid into bite-size pieces.
Cut 30g carrot, 100g cabbage, 30g kamaboko, and 3 shiitake mushrooms into easy-to-eat pieces, then blot 80g peeled shrimp, 80g cleaned clams, and 100g bean sprouts dry.
- 2Season
Mix 400ml broth water, 2 teaspoons oyster sauce, 1 tablespoon chicken stock powder, 1 tablespoon sake, 0.5 tablespoon sugar, and 0.5 teaspoon salt for 1 minute, until the powder dissolves.
- 3Control
Bring 2000ml noodle water to a boil and cook 2 packs Nagasaki champon noodles for the package time.
Drain when the hard center has disappeared, taking care not to overcook because the noodles will simmer again in the broth.
- 4Control
Heat 1 tablespoon cooking oil in a wok over high heat for 1 minute.
Add the pork, shrimp, squid, and clams and stir-fry for 2 minutes. When the pork has no pink color and the shrimp is opaque, add the carrot, cabbage, kamaboko, bean sprouts, and shiitake and cook for 2 more minutes.
- 5Finish
Pour the mixed broth into the wok and bring to a boil over high heat.
Once the clams open, discard any that remain closed. Add the boiled champon noodles and simmer over medium heat for 2 to 3 minutes, until the noodles absorb the broth and the cabbage is wilted but retains a slight bite, then serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pork and three kinds of seafood stir-fried over high heat
- Finish cue
- When the pork has no pink color and the shrimp is opaque, add the carrot, cabbage, kamaboko, bean sprouts, and shiitake and cook for 2 more minutes.
- Avoid this
- Drain when the hard center has disappeared, taking care not to overcook because the noodles will simmer again in the broth.
- Substitution
- Dry the meat and seafood and use a fully heated wok so they sear instead of steaming in released water.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
40min, 18 ingredients
Category median
33min, 9 ingredients
Based on 188 recipes
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