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The Champon is said to have been created in 1899 by Chen Ping Shun, owner of Shikairo, a Chinese restaurant in Nagasaki prefecture. He cooked a hearty dish of stir-fried vegetables and meat scraps, added Chinese noodles and simmered them in thick soup, to provide affordable and nutritious food to Chinese students studying in Nagasaki.
Known for its thick, chewy noodles, rich broth, and abundance of vegetables and seafood, the Champon is a regional specialty that stands out from other ramen variations with its unique flavor profile and cooking style.
After extensive R&D, Veg-An has recreated the flavour of the Nagasaki Champon, using only plant based ingredients. For those who like spicy food, be sure to add the Hirameki Mixed Spice, specially imported from Kagoshima (while stocks last).
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Hirameki Spice Mix (allium free)? (Mandatory)
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$13.90
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Veg-An
Veg-An (pronounced "veggie an") offers authentic Japanese plant-based home cooking crafted by chef Tomoe, originally from Okayama in central Japan. We constantly work to develop new and exciting recipes, to introduce regional flavours of Japan and seasonal dishes to the local community in Singapore.
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