Champon Recipe

Boil Noodles

Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package directions (about 2–4 minutes) until just al dente. Drain, rinse briefly under warm water to remove excess starch, toss with a little sesame oil to prevent sticking, and set aside.

Pat the pork slices dry and season lightly with a pinch of salt and white pepper.

If seafood is frozen, thaw completely and pat dry. Slice fish cake or imitation crab into bite-size pieces. Prepare and measure all vegetables: thinly slice cabbages, julienne the carrot, slice mushrooms, trim bean sprouts, mince garlic and ginger, and slice green onions.

In a large, heavy-bottomed pot or wok, heat 1 teaspoon sesame oil over medium-high heat. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant but not browned.

Add the sliced pork and stir-fry until the edges just start to brown, about 2–3 minutes. Push the pork to the side.

Add the chicken stock, dashi (or kombu broth), and water. Stir to combine and bring to a gentle simmer.

Add sake, mirin, soy sauce, 1 tsp salt, and 1 tsp white pepper. Taste and adjust seasoning—the broth should be savory and slightly sweet. Simmer gently for 5 minutes to meld flavors.

Add the carrots, shiitake mushrooms, and both cabbages to the simmering broth. Cook for 2–3 minutes until they begin to soften.

Add the seafood mix and fish cake. Simmer for another 2–3 minutes until shrimp turn pink and seafood is cooked through.

Stir in the bean sprouts and most of the sliced green onions (reserve some for garnish). Cook for 30–60 seconds to keep sprouts crisp-tender.

If you prefer a slightly thicker, silkier broth, mix 1 tsp potato starch or cornstarch with 1 tbsp cold water to form a slurry. Slowly drizzle the slurry into the simmering broth while stirring. Simmer for 1 minute until slightly thickened.

Turn off heat and stir in optional chili oil if using. Adjust final seasoning with salt or soy sauce as needed.

Divide the cooked noodles between 3–4 bowls (depending on portion size).

Ladle the hot broth with pork, seafood, and vegetables over the noodles, making sure to distribute ingredients evenly.

Garnish with reserved sliced green onions, a sprinkle of toasted sesame seeds, and a lemon wedge on the side. Serve immediately; offer extra chili oil at the table.