‘Champon’ is a Japanese word that means ‘a mixture of various items’, but most commonly it means a dish of Chinese Style Noodles served in hot soup with stir-fried Pork, Seafood and a variety of Vegetables. I believe the most famous one is ‘Nagasaki Champon’, that originated in Nagasaki. You can cook this delicious dish using Spaghetti.
2 servings Spaghetti *OR Thick Chinese Style Noodles
1 teaspoon Salt
1 tablespoon Bi-Carb Soda (Baking Soda)
1 tablespoon Sesame Oil
100g thinly sliced Pork
100g Seafood (Prawns, Squid, Scallops, etc.)
8 Fish Balls *OR 100g ‘Surimi’ Products, e.g. Chikuwa (Fish Sausage), Kamaboko (Fish Cake), etc.
2 to 3 Cabbage Leaves
1 handful Bean Sprouts
1 cupful Mix of Vegetables and Asian Mushrooms
*Suggestion: Onion, Carrot, Shiitake, Shimeji, Black Fungus, etc.
1 small piece Ginger *grated
1 clove Garlic *grated
600ml Chicken Stock
2 tablespoons Soy Sauce
Salt & Finely Ground White Pepper
1/2 cup Milk
- Prepare the ingredients. Cut into bite-size pieces or strips.
- Heat Sesame Oil in a pot over medium high heat, cook Pork, then add Seafood and Fish Balls. Add Vegetables, Ginger and Garlic, and cook until the vegetables soften.
- Add Chicken Stock and Soy Sauce, bring to the boil, then simmer for 5 minutes.
- Meanwhile, cook Spaghetti in the boiling salted water with Bi-Carb Soda. Find my method at ‘Bi-Carb Soda Transforms Spaghetti Into Chinese Style Noodles’. *Note: Use standard thickness Spaghetti.
- *Note: If you are lucky to use Chinese Style Noodles, cook them according to the instruction. Frozen Cooked Udon is also good for this dish.
- Add Milk to the soup, and season with Salt and White Pepper. Place hot Spaghetti (OR Noodles) in large serving bowls, cover with the mixture and the soup and enjoy immediately.