Nagasaki Chinatown Original · Pork & Seafood Noodle Bowl
Nagasaki Champon
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The noodles are never boiled separately — they're simmered directly in the pork-and-seafood broth, so the bowl thickens as the starch cooks right into the soup.
Thick wheat noodles are simmered together with stir-fried pork, squid, prawns, fish cake and vegetables in a milky pork-and-seafood broth, arriving as a single hearty one-bowl meal.
Why it's made this way: Chin Heijun, founder of the Nagasaki Chinatown restaurant Shikairo, is credited with creating champon around 1899 to give poor Chinese students in the port city an affordable, filling meal that blended Fujian cooking with local ingredients.
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