Nagasaki Champon Ramen Noodles (Ringer Hut Style)
https://sudachirecipes.comNagasaki Champon is a vibrant noodle dish made with thick and chewy noodles topped with pork, seafood, and a variety of vegetables served in a rich and milky broth. It's comforting, nutritious, and extremely easy to make! This recipe is a recreation of Ringer Hut's Nagasaki Champon, so you can enjoy it at home!
Equipment
- Red dragon ramen bowl
- Noodle strainer
Ingredients
- 1 tsp lard or cooking oil
- 100 g thin sliced pork belly
- 8 shrimp deshelled, deveined with tails removed
- 1 pinch salt and pepper
- 50 g yellow onion(s) thinly sliced
- 100 g beansprouts
- 50 g green cabbage roughly cut
- 20 g green onion thin diagonal slices
- 8 slices kamaboko fish cake kamaboko
- 20 g sweet corn
- 20 g carrot(s) julienned
Broth
- 400 ml dashi stock
- 100 ml milk
- 1 tbsp Chinese-style chicken bouillon powder
- ½ tbsp soy sauce
- 1 tsp garlic paste or grated
- 1 tsp ginger paste or grated
- 1 tsp oyster sauce
- 2 portions ramen noodles preferably thick type
- white pepper powder sprinkle at the end, optional
Instructions
- Heat a wok or large frying pan or wok on medium and add 1 tsp lard. Once hot, fry 100 g thin sliced pork belly until both sides are sealed and add 8 shrimp with 1 pinch salt and pepper.
- Once the pork and shrimps are cooked on the surface, add 8 slices kamaboko fish cake and 50 g yellow onion(s), 100 g beansprouts, 50 g green cabbage, 20 g green onion, 20 g sweet corn, and 20 g carrot(s) together.
- Stir fry everything together until cabbage is softened and the pork and shrimps are cooked all the way through. Turn off the heat and set aside for later.
- Take a saucepan and add 400 ml dashi stock, ½ tbsp soy sauce, 1 tsp garlic paste, 1 tsp ginger paste and 1 tsp oyster sauce. Heat the broth on medium. Once hot, add 1 tbsp Chinese-style chicken bouillon powder and mix.
- When the chicken bouillon has dissolved, turn off the heat and add 100 ml milk. Heat up on medium just before serving.
- Boil 2 portions ramen noodles in a separate pot according to instructions the packaging. When the ramen has 2-3 minutes left, reheat the broth. (Important: Be careful not to let the soup boil to prevent the milk curdling.)
- Once the noodles are cooked, dispose of the water and place the noodles in the serving bowls.
- Pour broth over each serving of noodles.
- Top the noodles with the stir fried meat and vegetables.
- Sprinkle with white pepper powder (optional) and enjoy!
Notes
To prevent the milk from curdling be sure not to let the broth boil!