Nagasaki Champon Napolitan

Naporitan or Napolitan is a popular Japanese Western pasta dish. Instead of using an ordinary pasta sauce, this dish mainly consists of ketchup! The sweet flavor of the ketchup, tangy taste of the Worcestershire sauce, milk, and preferably thick pasta create a harmony! This “yoshoku” (Japanese-Western) dish is a popular menu in Japanese cafes/restaurants. Instead of pasta, we used our Nagasaki Champon for the noodles! The thick straight ramen noodles and sweet flavor of the sauce surprisingly taste great altogether! Skeptical of how it tastes? Try it out!

In this recipe

Nagasaki Champon

Ingredients

Noodles

2 servings Nagasaki Champon

Sauce

6 tbsp Ketchup
2 tbsp Worcestershire Sauce
5 tbsp Milk
1 tsp Sugar
Salt & Pepper by preference
Dried Basil by preference

Toppings

1/2 Onion
1/2 Bell Pepper
4 Japanese Sausages (or Pork Sausages)
3 Mushrooms
1 tbsp Butter
Grated Parmesan Cheese by preference
Dried Parsley by preference

Instructions

Thinly slice onion, bell peppers, and mushrooms. Slice the sausages at an angle (diagonal slices) and set aside.
In a small bowl, mix ketchup, Worcestershire sauce, milk, sugar, salt, pepper, and dried basil. Set aside.
Heat a frying pan and cook the sausages. Add onions, bell peppers, mushroom, and stir-fry while seasoning with salt and pepper. Once you are done stir-frying, add in butter and stir together until the butter is spread evenly. Set aside in a plate.
Boil plenty of water in a pot and follow the package instructions to cook the noodles. Once the noodles are cooked, drain well.
Pour in the sauce from Step 2 to a pan and simmer. Stir occasionally.
Once the sauce starts to bubble, add in the sausage and vegetables from Step 3. Mix well. Add in the noodles from Step 4 and stir well. The noodles should be covered entirely.
Place the noodles on a plate, sprinkle on grated parmesan cheese and dried parsley. Enjoy!