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Nagasaki Champon Ramen Noodles (Ringer Hut Style)
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Nagasaki Champon Ramen Noodles (Ringer Hut Style)

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 1 tsp lard or cooking oil
  • 100 g pork belly thin sliced
  • 8 Shrimp deshelled, deveined with tails removed
  • 1 pinch salt
  • 1 pinch black pepper
  • 50 g yellow onion thinly sliced
  • 100 g beansprouts
  • 50 g green cabbage roughly cut
  • 8 lices kamaboko kamaboko, fish cake
  • 20 g sweet corn
  • 20 g carrot julienned
Broth
  • 400 ml dashi stock
  • 100 ml milk
  • 1 tbsp chicken bouillon powder Chinese-style, granules
  • ½ tbsp soy sauce
  • 1 tsp garlic or grated, paste
  • 1 tsp ginger or grated, paste
  • 1 tsp oyster sauce
  • 2 portions ramen noodles preferably thick type
  • white pepper sprinkle at the end, optional, powder

Instructions

    Cup of Yum
  1. 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.
  2. Once the pork and shrimps are cooked on the surface, add 8 slices kamaboko fish cake and 50 g yellow onion, 100 g beansprouts, 50 g green cabbage, 20 g sweet corn, and 20 g carrot together.
  3. 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.
  4. 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 (granules) and mix.
  5. When the chicken bouillon has dissolved, turn off the heat and add 100 ml milk. Heat up on medium just before serving.
  6. 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.)
  7. Once the noodles are cooked, dispose of the water and place the noodles in the serving bowls. 
  8. Pour broth over each serving of noodles.
  9. Top the noodles with the stir fried meat and vegetables.
  10. Sprinkle with white pepper powder (optional) and enjoy!

Notes

  • To prevent the milk from curdling be sure not to let the broth boil!