Nagasaki Champon Noodles
A vibrant Nagasaki specialty featuring curly ramen noodles in a rich pork and seafood broth, topped with pork belly, shrimp, squid, and vegetables. Comfort in a bowl.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 6 oz pork belly or pork shoulder, cut into 2-inch cubes
- 4 oz medium shrimp, peeled and deveined
- 3 oz squid, cut into rings
- 7 oz fresh ramen noodles
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 2 cloves garlic cloves, minced until pieces are smaller than a grain of rice
- 1 tablespoon ginger, minced until pieces are smaller than a grain of rice
- ½ medium small carrot, cut into thin matchsticks
- 1.5 cups bok choy, cut lengthwise into quarters
- 1 stalk green onion, cut crosswise into 1-inch pieces
Instructions
- 1
Pat the pork belly cubes dry with paper towels, then place on a clean cutting board.
- 2
Peel and devein the shrimp by gently pulling the vein from the back of each shrimp with your fingernail, then rinse under cold water.
- 3
Slice the squid across the body (perpendicular to the long axis) into rings about 1/4-inch thick, then pat dry.
- 4
Cut the carrot lengthwise into thin matchsticks about 1/16-inch thick and 2 inches long by making thin lengthwise slices, then stacking and cutting into thin strips.
- 5
Cut each bok choy lengthwise from base to tip into quarters, keeping the stem end intact so the leaves stay together.
- 6
Cut the green onion crosswise (straight across the stalk) into 1-inch pieces, separating the white bottoms from the green tops into two piles.
- 7
Heat a large pot over medium-high heat until it is hot, about 1 minute, then place pork belly cubes inside in a single layer without crowding.
- 8
Cook the pork until the surface is golden brown on all sides, turning every 2–3 minutes, about 8–10 minutes total, then remove to a clean plate.
- 9
Pour off all but 1 tablespoon of fat from the pot, then add the minced garlic and ginger to the remaining fat over medium heat.
- 10
Stir the garlic and ginger continuously for 30 seconds until the pot smells strongly fragrant, then pour in 4 cups of broth.
- 11
Add the cooked pork cubes back into the pot, then stir in 2 tablespoons soy sauce and 1 tablespoon mirin until fully combined.
- 12
Bring the broth to a boil over medium-high heat, watching until large bubbles break the surface continuously, about 3–4 minutes.
- 13
Reduce the heat to medium-low and simmer uncovered for 15 minutes, allowing the pork to become tender and the flavors to blend.
- 14
Add the shrimp and squid to the simmering broth and stir gently, then cook for 2–3 minutes until the shrimp turn pink and opaque throughout.
- 15
Add the carrot matchsticks and bok choy quarters to the pot, then stir gently and simmer for 2 minutes until the vegetables are just tender-crisp.
- 16
Fill a large pot with water, bring to a rolling boil over high heat (large bubbles breaking continuously), then add the ramen noodles.
- 17
Cook the noodles according to package directions, stirring once at the start, then drain in a colander and shake gently to remove excess water.
- 18
Divide the cooked noodles evenly between two large bowls, placing them in a loose nest at the bottom of each bowl.
- 19
Ladle the hot broth with pork, shrimp, squid, and vegetables evenly into both bowls, pouring until noodles are covered by about 1 inch of liquid.
- 20
Scatter the white and green parts of the green onion over the surface of each bowl, placing them in a small pile in the center.
Tools you’ll need
- 12-inch skillet or large heavy-bottomed pot
- large pot for broth (6-quart or larger)
- medium pot for boiling noodles (5-quart)
- wooden spoon or ladle
- colander
- cutting board
- chef's knife (8-inch)
- paper towels
- two large bowls or soup bowls
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