Spicy Nagasaki Champon

Name: Spicy Nagasaki Champon
Ingredients: 2 servings Nagasaki Champon; 2 packets Nagasaki Champon Soup Base; 2 ½ cups Hot Water (1 ¼ cups per serving); 50 ml Gochujiang; 150 g Pork thinly sliced and cut to bite-sizes; 6-8 Shrimp; ¼ Cabbage cut to bite-sizes; ½ Onion sliced to about 3mm; ½ Carrot chopped into 1cm-thick pieces; ½ pack Bean Sprouts washed; ½ Shimeji Mushrooms (or 2 Shiitake Mushrooms with stem removed and thinly sliced) roots cut off and separated; 1/3 Kamaboko or Naruto (Fish Cake) sliced to about 2mm; 1 tsp Vegetable Oil; 1 tbsp Gochujiang; Chili Threads by preference; *Snow Peas, Squid, and Wood Ear Mushroom are also great ingredients you can add!*

www.myojousa.com

Nagasaki Champon is a regional dish of Nagasaki. Using our Nagasaki Champon, add gochujang and chili threads to create a spicy version of Nagasaki Champon!

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Ingredients

2 servings Nagasaki Champon
2 packets Nagasaki Champon Soup Base
2 ½ cups Hot Water (1 ¼ cups per serving)
50 ml Gochujiang
150 g Pork thinly sliced and cut to bite-sizes
6-8 Shrimp
¼ Cabbage cut to bite-sizes
½ Onion sliced to about 3mm
½ Carrot chopped into 1cm-thick pieces
½ pack Bean Sprouts washed
½ Shimeji Mushrooms (or 2 Shiitake Mushrooms with stem removed and thinly sliced) roots cut off and separated
1/3 Kamaboko or Naruto (Fish Cake) sliced to about 2mm
1 tsp Vegetable Oil
1 tbsp Gochujiang
Chili Threads by preference
*Snow Peas, Squid, and Wood Ear Mushroom are also great ingredients you can add!*