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RECIPE: Pork Belly Somen Chanpuru

RECIPE: Pork Belly Somen Chanpuru

Chanpuru is a traditional stir fry dish from Okinawa, Japan’s southernmost tropical islands. This variation includes somen noodles, green cabbage and sliced pork belly for a quick and comforting meal. Feel free to substitute your favorite vegetables.

Servings: 1 serving


  • 100g Wind Somen Noodles 
  • 1 tbsp sesame oil
  • 50g cabbage (cut into 3cm pieces)
  • 60g pork belly (thinly sliced into 3cm pieces)
  • ½ tsp dashi powder*
  • ½ tsp salt
  • ¼ tsp black pepper
  • Dash of Iwai’s Sesame Chili Oil (optional)


  1. Prepare the somen noodles according to the package instructions. Set aside.
  2. Add the sesame oil to a frying pan over medium heat. Add the cabbage and pork belly. Stir until the pork has cooked through.
  3. Add the noodles, dashi, salt and black pepper. Stir over high heat to combine all the ingredients.
  4. Serve with a dash of Iwai’s sesame chili oil if desired.

*Available in our Creative Beginnings: Redefining “Wa” Care Package


  • Chanpuru is traditionally an Okinawan stir fry with goya (bitter melon), tofu, egg and pork belly, but like many stir fries there can be variations (the bacon substitute for the pork belly was a great idea!). And we couldn’t be happier to hear that your son has been enjoying all the Japanese flavors in our Care Packages (must be because of your great cooking!).

    Kokoro Care Packages
  • We made a version of this today which we absolutely loved – but would people in Japan eat it like that? As I didn’t want to buy a full head of cabbage I opted for some spinach leaves. I also had trouble with getting the pork belly, so I replaced it with slightly smoked breakfast bacon which had the advantage of coming in thin slices. The Wind Somen were perfect, just like all the noodles we got from you, and the Dashi gave the meal that extra dimension it needed. As a bonus my 14-year-old son absolutely loves all the Japanese inspired meals he got recently, he’s eager to try more!


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