Nagasaki Champon recipe - ingredients, nutrition and when to eat it
Nagasaki champon is a Japanese noodle dish made by stir-frying seafood, pork, and vegetables in one pot, then adding noodles to a milky, savory broth.
Nagasaki champon is a Japanese noodle dish made by stir-frying seafood, pork, and vegetables in one pot, then adding noodles to a milky, savory broth. It’s a satisfying choice for lunch or a warm dinner, combining the fresh flavor of seafood with the crisp texture of vegetables.
Japanese · 30 minutes to cook
Nutrition (per 939.5g serving): 692.7 kcal · protein 32.9g · carbohydrate 69.6g · fat 28.8g · sodium 1539.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Seafood can become tough if cooked too long, so add it after the broth comes to a boil and cook it briefly.
Tips: Lightly rinse the cooked noodles under cold water to remove excess starch and keep the broth clearer.
Tips: Don’t cut the vegetables too finely so they retain their crunch after stir-frying.
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Ingredients (1 serving)
- Boiled wheat noodles (milmyeon or somyeon) — 220 g
- Pork belly — 50 g
- Shrimp — 40 g
- Squid — 40 g
- Cabbage — 60 g
- Onion — 30 g
- Carrot — 20 g
- Bok choy — 40 g
- Garlic — 2 pc
- Ginger — 3 g
- Cooking oil — 1 Tbsp
- Water — 400 ml
- Soy sauce — 2 tsp
- Oyster sauce — 2 tsp
- Ground black pepper — 1 pinch