NAGASAKI CHAMPON (Nagasaki-Style Vegetable and Seafood Noodle Soup)

Regional Specialties
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Nagasaki Champon is a regional noodle soup from Nagasaki Japan. One of the most plausible theory suggests that the dish was created based on a Chinese dish at a Chinese restaurant in the city in order to serve Chinese students with cheap and nutritious meals. Now the dish is enjoyed nation-wide. Champon is similar to ramen but it is topped with loads of vegetables and seafood simmered in its broth and the noodles are twice as thick as those of ramen's and have a softer texture. Champon's cloudy broth is typically made by boiling chicken and pork bones for hours but this recipe uses milk to make a cloudy broth, which is a good substitute for the cloudy broth. The dish is ideal when you want to have an easy and balanced yet satisfying meal.
Prep Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 2 people


  • 1 Wok
  • 1 Ladle
  • 1 Large pot for boiling the noodles
  • 1 Sauce pan for boiling water for the soup
  • 1 Strainer
  • 1 Tablespoon
  • 1 Cooking knife
  • 1 Cutting board



  • Cabbage
  • ½ Onion medium size
  • ½ Green onion
  • ¼ Carrot
  • 100 g Bean sprouts
  • 1 clove Garlic
  • 5 g Ginger


  • 4 Prawns
  • Kamaboko (Japanese half-moon-shaped fishcake)
  • Chikuwa (Japanese tube-shaped fishcake)
  • Satsumaage (Japanese fried fishcake) *optional
  • 50 g Pork belly / Bacon thinly sliced


  • 300 g Champon noodles / Hokkien noodles
  • cups Water
  • ½ cup Milk / Soy milk
  • 2~3 tbsp Asian chicken stock powder
  • 1 tbsp Oyster sauce
  • Salt & Pepper to taste
  • 2 tbsp Vegetable oil
  • 1 Large pot Water for boiling the noodles


  • Wash all the vegetables. Roughly chop the cabbage. Peel the onion and slice thinly. Bias-slice the green onion. Peel the carrot and cut into thin and long rectangles. Peel and mince the garlic and ginger.
  • Slice the Kamaboko into thin and ling rectangles. Thinly slice the Chikuwa and Satsumaage. Cut the pork slices into 2cm pieces. Peal and devein the prawns. Boil a pot of water (for boiling the noodles) and 2½ cup of water (for making the soup)
  • Heat a wok over high heat and add the vegetable oil. Turn down the heat to medium and add the prawns. Fry them for about 2 minutes and take them out. Add the pork, ginger and garlic and fry until cooked.
  • Add all the vegetables and the fishcakes and fry over high heat for 3 minutes. Add the 2½ boiling water, milk and chicken stock powder, oyster sauce. Simmer for a few minutes till the vegetables are tender. Season the with salt and pepper.
  • Meanwhile, boil the noodles according the instruction on the package. Strain them and add in ramen bowls. Pour the soup over the noodles and top with the prawns.


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