RECIPE: Fu Chanpuru

RECIPE: Fu Chanpuru


Local Okinawan Fu adds the perfect chewy texture to this iconic Okinawan chanpuru stir fry. Since chanpuru means “something mixed”, you can use any of your favorite proteins and vegetables. The flavors deepen over time so be sure to make extra to enjoy in a bento the next day. 

Servings: 2


  • 2 sticks Okinawan Fu
  • 2 eggs
  • 2 pinches of salt (use the Ishigaki Salt included with the Chanpuru Seasoning)
  • 2 x 1 tbsp oil
  • 150g sliced pork or sausages (cut into bite size pieces)
  • ¼ carrot (julienne) 
  • 100g bean sprouts
  • ¼ bunch chives or scallions (cut into 1” pieces)
  • 2 packages of Chanpuru Seasoning


    1. Cut the fu into 1cm sized pieces and soak them in water for 15 mins. Drain. Gently squeeze out any excess water and set aside.
    2. Beat the eggs in a bowl with a pinch of salt, and add the fu from step 1.
    3. Heat 1 tbsp of oil in a frying pan and cook the fu and egg from step 2 over high heat. Remove when the fu has browned and the eggs have cooked.
    4. Add 1 tbsp of oil to the same pan and fry the pork/sausages with a pinch of salt. When the meat changes color, add the carrots and bean sprouts and fry over high heat.
    5. Add the chives and stir-fry briefly. Add the fu and egg from step 3, season with the Chanpuru Seasoning and serve.

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