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  • 2 servings Nagasaki Champon
  • 4 tbsp Salad Oil


  • 2 packets Nagasaki Champon Soup Base
  • 2 ½ cups Hot Water (1 ¼ cups per serving) 

Toppings (Seafood and Meat)

  • 1 tbsp Salad Oil
  • 4-6 Shrimp
  • 120 g Squid
  • 150 g Pork thinly sliced and cut into ½-in pieces
  • 3-4 slices Kamaboko Fish Cake

Toppings (Vegetables)

  • 1 Shiitake Mushroom thinly sliced
  • ¼ Onion thinly sliced (2mm)
  • 2-3 Kikurage Mushroom cut to about 5mm after soaked in water for 15min
  • ¼ Cabbage chopped
  • 3 Snow Peas cut in halves

Toppings (Corn Starch Flurry)

  • 2 tbsp Corn Starch
  • 3 tbsp Water melted with corn starch


  • Cook Nagasaki Champon per cooking instructions on back of packaging. Drain noodles of excess water well. 
  • Pour 4-5 tbsp of salad oil in a frying pan set to medium-high heat. Lay rinsed ramen noodles into the oil, and let it fry—do not mix. Fry for 3-4 minutes, then carefully flip the noodles over and fry for another 3-4 minutes. Once done, transfer noodles onto a plate. 
  • On another frying pan, cover with 1 tbsp of salad oil. Quickly fry pork and vegetables.  Add 1 packet of Nagasaki Champon Soup Base and pour in water. When the soup begins to boil, add in shrimp, squid, and kamaboko fish cake. Once the seafood is cooked, add in cornstarch slurry to thicken. 
  • Transfer the toppings from Step 3 on top of the noodles and enjoy!