Champon

Champon is a noodle dish from Nagasaki, Japan inspired by the Chinese cuisine this noodle soup dish is prepared with ramen noodles, pork, seafood and vegetables. What sets this apart from the usual ramen it that the noodles in the dish is cooked with the rest of the ingredients hence a special ramen noodles are used in this. Like ramen there are many variations of this dish, some add soy sauce (Ankake no Champon), some add miso other use rice.


This noodle dish was inspired from a dish from the Fujian cuisine, called Tonniishiimen (湯肉絲麵) where it was first served in a Chinese restaurant in Nagasaki called Shikairō (四海楼). It was created middle of the Meiji period as a cheap heavy meal for the Chinese students who came to Japan for school during those times. Champon means “to mix a variety of things” where it was believed to have come from the Hokkien word Chia̍h-pn̄g (食飯), which means “to eat a meal”, others suggest it came from Malay word campur which means “mixed”.

Champon may look like the Korean Jjampong or the Filipino Lomi they might be of the same origin knowing that the origins of most Chinese Filipinos are from the Fujian province and the name Jjampong sounds so close to Champon. All noodle dishes are made with a different variety of ingredient but they all taste different.

If you are looking for something to cook this Chinese New Year’s then this is your perfect bet, and if you follow the Asian traditions then definitely this one is for you. Noodles for long life, Soup for a fulfilling year ahead (masabaw), and the variety of colourful ingredients for abundance and prosperity.


Champon
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Soup
  • 4 cups rich pork stock
  • 2 cups dashi stock
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • ½ cup full cream milk
  • white pepper
  • sea salt
Meat and Vegetables
  • 200 g pork belly, thinly sliced
  • 8 pcs prawns
  • 8 slices fish cake
  • 1 cup rehydrated wood ear fungus, thinly sliced
  • ¼ head cabbage, thinly sliced
  • 1 small carrot, sliced
  • 50 g snow peas, trimmed
  • 100 g bean sprouts
  • ½ white onion, thinly sliced
Noodles
  • 600 g Fresh Ramen Noodles or Wheat Noodles
  • 2 tbsp sesame oil
  • freshly ground black pepper
  • salt
Instructions
  1. In a large pot add sesame oil then cook the pork belly, remove from pot then set aside.
  2. Add the fish cake, cook for 2 minutes. Add the prawns then continue to cook for 1 minute, remove from pot then set it aside.
  3. Add the wood ear fungus, cook for 1 minute then followed by the white onion, cabbage and carrots. Stir fry for a minute.
  4. Add the snow peas then continue for a minute. Remove the vegetables from the pot, set is aside.
  5. Pour all soup stock ingredients apart from the milk then bring it to a boil. Once its boiling simmer in low heat for 2 minutes.
  6. Still in low heat, add the milk, the noodles continue until noodles are just cooked. Add back the meat and vegetables, season with salt and freshly ground black pepper then serve in bowls.

 

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