There’s nothing more comforting than a hot bowl of noodles. A specialtydish from Nagasaki, different regions in Japan also have their own local variations of chanpon noodles, which consists of a hot,fragrant broth served with unique noodles, a variety of meat/seafood and vegetables. In Japan, slurping loudly while enjoying noodles, a sound known as “zuru zuru”, is encouraged to enhance the aroma and flavor of the dish while paying compliments to the chef!
- Oil for frying
- 100g pork belly (sliced)
- 160g seafood mix (we used shrimp, squid and clams but any mix will do)
- 160g bean sprouts
- 100g cabbage (chopped)
- 60g carrots (chopped)
- 100g kamaboko (fish cake) if available (sliced)
- 350-400ml water
- 2 packages Chanpon Noodles and Soup
- Heat some oil in a frying pan. Add the pork and seafood. Once cooked, add the bean sprouts, cabbage, carrots and kamaboko, and fry.
- Add 350-400ml of water to the pan. Once boiling, add the chanpon noodles. Boil for about 2-3 mins, stirring occasionally with chopsticks to loosen the noodles.
- Add the soup mix and bring to a boil. Transfer to a bowl and enjoy!
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