Simmered Chanpon Udon

A local specialty of Kyushu, this is a hearty dish made with pork and chicken broth. An easy, one pan recipe that still packs in tons of flavor!

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)
  • 2 tbsp vegetable oil
  • 2 tbsp sake
  • 1 tbsp chicken bouillon granules (Chinese)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tbsp miso
  • 1/2-1 tsp garlic (grated)
  • 65-70 ml milk



Cut the carrot and kamaboko into thin rectangles. Cut the onion along the grain into 5 mm wide slices. Cut the Chinese 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 mix 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 allows them to soak up more flavor while reducing simmering time.


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.