Champon

(Chanpon, ちゃんぽん)

Champon is a Japanese noodle dish and a Nagasaki specialty made by frying pork, seafood, and various vegetables in lard, then adding a chicken-pork bone soup and boiling the noodles in the combination. The dish is based on Chinese cooking and takes its inspiration from a dish originating from the Chinese province of Fujian.

Its name, champon, comes from the Fujian word shapon, meaning to eat a meal. It was originally served in Nagasaki as an inexpensive, filling meal for the students of the city. The first version of the dish was a combination of pork and bamboo shoots, but eventually came to include ingredients such as squid, oysters, and shrimp.

Nagasaki, Japan

Recipe variations

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Classic Nagasaki Champon
READY IN 30min
The following is the recipe for the original Nagasaki champon with pork, prawns, oysters, and various vegetables. The ingredients are fried in lard and then cooked in chicken stock with champon noodles.
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Rich Nagasaki Champon
READY IN 35min
The following recipe is for a Nagasaki-style champon but a richer version, meaning it's made with more ingredients than the classic one. This version of champon combines various seafood with pork and ramen noodles and turns them into a hearty, luxurious dish.
4.5
Okinawa Champon
READY IN 30min
In the city of Okinawa, champon is not prepared with noodles but with rice. The following recipe, instead of pork, features spam (canned cooked meat) which has been popular in Okinawa cuisine since World War II.

Champon Authentic recipe

PREP 10min

COOK 20min

READY IN 30min

The following is the recipe for the original Nagasaki champon with pork, prawns, oysters, and various vegetables. The ingredients are fried in lard and then cooked in chicken stock with champon noodles.

VIEW RECIPE