“Champon” is a beloved Japanese noodle dish known for its medley of vegetables, pork, seafood, and more—all cooked in a single pot for a hearty, nutrient-packed meal.
Originally created in the Meiji era by chef Chen Ping Shun of the famed Shikairo restaurant in Nagasaki, champon was designed to provide affordable, nutritious meals to Chinese students studying in Japan.
Based on Fujian cuisine, Champon typically involves stir-frying ingredients first, then simmering them in a rich pork or chicken bone broth with uniquely chewy noodles.
This cooking method—simmering instead of stir-frying —creates a unified flavor and texture unlike any other noodle dish.
Every region in Japan has its own twist on Champon: from Nagasaki and Obama to Saga, Kumamoto, and even places like Shiga and Ehime.
Some versions use udon or a Japanese-style broth, reflecting Champon’s ever-evolving versatility.
Today’s dish captures the essence of Champon in a noodle-free, vegetable-packed stir-fry with a thick, savory sauce.
It’s rich, satisfying, and surprisingly healthy!
"A hearty veggie stir-fry you’ll crave again and again—saucy, flavorful, and perfect over rice!"
"Add a dash of vinegar for a bold punch—I always do!"
15 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 1/2 oz thinly-sliced pork
- 1 /6 cabbage
- 4 cup mung bean sprouts (loosely packed)
- 0.5 bunch of nira garlic chives (10-12 pieces)
- 1 1/2 oz red and white kamaboko fish cake (or narutomaki)
- 1 1/2 oz fried fish cake (satsuma-age)
- 2/3 oz fresh wood ear mushrooms
- 0.3 medium carrot carrot
- 1 tbsp. sesame oil
- 1 tbsp. vegetable oil
- A3/4 cup and 1 1/3 tbsp. water
- A2 tbsp. sake (or dry white wine)
- A2 tbsp. mirin
- A2 tsp. Shantan (or Wei-pa, chicken soup base)
- A2 garlic cloves, grated
- A5 shakes ground pepper
- A1 1/2 tbsp. potato starch (or cornstarch), mixed with 1 tbsp. water
INSTRUCTIONS
- 1
Prep the ingredients.
・Cut the pork into bite-sized pieces.
・Slice the cabbage. Julienne the carrot.
・Cut the chives into 2-inch-long pieces (halve thick stems if needed).
・Julienne the kamaboko.
・Thinly slice the satsuma-age.
・Roughly chop wood the ear mushrooms.
・Mix all Sauce A ingredients (water, sake, mirin, Shantan, garlic, pepper, and starch slurry) in a bowl. (It’s okay if the Shantan doesn’t dissolve fully—it will melt when heated.)
- 2
Cook the pork.
Heat a frying pan over medium-high (no oil), add pork, and cook until browned and cooked through. Browning brings out the umami.
- 3
Add vegetables.
Add 1 tbsp. vegetable oi, raise heat to high, and stir-fry cabbage, carrot, bean sprouts, and chives quickly.
Add kamaboko, satsuma-age, and wood ear mushrooms.
Sprinkle with an additional pinch of salt to help the vegetables blend.
- 4
Add the sauce.
Reduce heat to medium. Stir the A mixture again and pour into the pan. Cook, stirring constantly, until the sauce thickens.
Finish with a drizzle of sesame oil.
RecipeID
109
Tips & Notes
・For a richer flavor, add 1 tbsp. oyster sauce.
・No Shantan (Chinese chicken soup base)? Use 1–2 tsp. chicken bouillon + 1 tbsp. oyster sauce instead.
・Use any veggies you have on hand!
Add fish cake (kamaboko) or wood ear mushrooms for that classic Champon look.
・Pork fat gives the dish essential umami —don’t skip it.
・The sauce should be thick and glossy. (For strong thickness: 1½ tbsp. starch to ¾ cup liquid.)
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.