Simmered Chanpon Udon

A local specialty of Kyushu, this is a hearty dish made with pork and chicken broth. You simply cook everything in a frying pan.

Simmered Chanpon Udon
Photographed by Akane Nakamura

Recipe by
Namie Omi




Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • 2 servings boiled udon (frozen)
  • 30 g carrot
  • 30 g kamaboko fish cake
  • 1/4 onion
  • 150 g Chinese cabbage
  • 2 fresh shiitake mushrooms
  • 1 tbsp ginger (minced)
  • 150 g frozen seafood mix (thawed)
  • 1 tbsp chicken bouillon granules (Chinese)
  • 1/2-1 tsp garlic (grated)
  • 65-70 ml milk
  • 2 tbsp vegetable oil
  • 2 tbsp sake
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tbsp miso



Cut the carrot and kamaboko into thin rectangles. Cut the onion along the grain into 5 mm wide slices. Cut the cabbage into easy-to-eat pieces. Remove the shiitake stems and cut the caps into shreds.


Heat the vegetable oil in a frying pan and stir-fry the ginger until aromatic. Add the seafood and stir-fry until cooked. Add the remaining ingredients except for the kamaboko and continue to stir-fry. Add the kamaboko last.


Thoroughly stir-frying the ingredients reduces simmering time while allowing them to soak up the flavor.


Sprinkle with 2 tbsp of sake. Add 800 ml of water, the bouillon granules, salt and sugar. Simmer at medium heat for 6-7 minutes until the cabbage is tender.


Stir in the miso, garlic and milk. Add the frozen noodles and simmer until heated.