Champon (Champon) (chanpon) or Nagasaki Champon is typical of boiled noodles Nagasaki city. Champon is the development of boiled noodles Tionghoa style.
Material in the form of pork, seafood in season, Kamaboko, and vegetables (cabbage, bean sprouts) pan-fried with lard. Broth of a mixture of pork bones or chicken bones are added to boil the noodles until tender. In Korean cuisine is similar Champon Jjamppong (짬뽕), and cooked with extra chili. In Okinawa, Champon means a plate of rice with side dishes on top
Material in the form of pork, seafood in season, Kamaboko, and vegetables (cabbage, bean sprouts) pan-fried with lard. Broth of a mixture of pork bones or chicken bones are added to boil the noodles until tender. In Korean cuisine is similar Champon Jjamppong (짬뽕), and cooked with extra chili. In Okinawa, Champon means a plate of rice with side dishes on top
