Nagasaki Champon served in a ramen bowl.


Course: Main Course
Cuisine: Japanese
Keyword: noodle soup
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2

Loaded with various and colorful ingredients, Nagasaki Champon is a hearty and comforting noodle dish you can quickly put together!




Meat & Seafood

  • 2 oz pork belly slices (2 slices)
  • 2.5 oz shrimp (73 g, 4 pieces)
  • 2 oz squid (56 g)
  • 1 Tbsp sake (divided)
  • 1 tsp soy sauce

Vegetables and Other Ingredients

  • 6 pieces dried wood ear mushrooms (4 g)
  • 2 inches carrot
  • ¼ onion
  • 5 oz cabbage (145 g, 2 leaves)
  • 1 oz snow pea (28 g, 8 pieces)
  • kamaboko fish cake
  • 4 oz bean sprouts
  • 1 Tbsp sesame oil (roasted) (for cooking)
  • Freshly ground black pepper
  • tsp kosher/sea salt (use half for table salt)
  • 11 oz champon noodles (311 g)


  1. Gather all the ingredients. To cook the noodles (Step 23), bring a large pot of water to a boil over low heat.

    Champon Ingredients
  2. In a medium pot, combine 2 cups chicken stock/broth and 1 cup dashi.
    Champon 1
  3. Add 1 Tbsp sake, 1 Tbsp soy sauce, 1 tsp granulated sugar and bring to a boil.
    Champon 2
  4. Once boiling, add ¼ cup whole milk and ⅛ tsp white pepper.
    Champon 3
  5. Taste the soup and see if you need to season with kosher salt. I added about ½ tsp salt. Saltiness varies depending on the chicken stock.

    Champon 4
  6. Cut the pork belly into 1 inch (2.5 cm) pieces. Add 1 tsp sake and 1 tsp soy sauce.
    Champon 5
  7. Add 2 tsp sake for shrimp and squid (or here I put 1 tsp sake for each bowl of shrimp and squid). Set aside for 5 minutes to remove the unwanted smell.
    Champon 6
  8. Score the squid in the crisscross pattern by making parallel diagonal lines. Make sure not to cut it all the way through.
    Champon 7
  9. In a small bowl, add dried wood ear mushrooms and just enough water to cover them. Re-hydrate until soft and squeeze to remove the water. Cut into smaller pieces.
    Champon 8
  10. Cut the carrot into thin slabs and cut in half lengthwise.
    Champon 9
  11. Cut the onion into slices.
    Champon 10
  12. Remove the core of the cabbage leaves. Then cut into strips and then smaller square pieces.
    Champon 11
  13. Remove the strings from snow peas and cut in half. Thinly slice the kamaboko fish cake.
    Champon 12
  14. Heat the wok on medium high and add 1 Tbsp sesame oil.
    Champon 13
  15. Once hot, add the pork belly and cook until no longer pink.
    Champon 14
  16. Add the shrimp and squid and cook no longer opaque.
    Champon 15
  17. Then add the onion and carrot, and stir fry for 1 minute.
    Champon 16
  18. Add wood ear mushrooms and cabbage and stir fry for 1 minute.
    Champon 17
  19. Add the kamaboko fish cake, bean sprouts, and snow peas and stir fry for 1 minute.
    Champon 18
  20. Season with freshly ground black pepper and toss to combine.
    Champon 19
  21. Add the soup into the wok.
    Champon 20
  22. Taste the soup and see if you need to adjust with salt. I added ⅛ tsp kosher salt.
    Champon 21
  23. Cook the noodles according to the package instructions. Make sure to separate the noodles first before adding to the boiling water.
    Champon 22
  24. I usually cook the noodles 15-20 seconds less than what the package instruction recommends. Pick up the noodles (or drain the noodles into a sieve) and transfer them to serving bowls. Make sure to drain the water well so it won’t dilute the soup.
    Champon 23
  25. Add the toppings and soup and serve immediately.
    Champon 24

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.