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Champon (Spicy Seafood Noodle Soup)

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

10 minutes


4 people


  • 1/2 onion, thinly sliced
  • 1 small carrot, cut in half and then thinly sliced into 2-inch lengths
  • 1 zucchini
  • 6 oz. green cabbage (can also use napa cabbage or bok choy)
  • 4-6 fresh shiitake mushrooms or  4 dried shiitake mushrooms, soaked and thinly sliced
  • 4 green onions cut into 2-inch lengths
Meat and Seafood
  • 6 oz. fatty pork, thinly sliced
  • 8-12 littleneck clams
  • 8-12 mussels
  • 8-12 prawns
  • 6 oz. squid cut into bite-sized pieces. Don't cut too small as squid shrinks a lot when cooked.
Other Ingredients:
  1. 2 teaspoon minced ginger
  2. 2 Tablespoon minced garlic
  3. 2 Tablespoons Korean pepper flakes (gochugaru). Adjust to taste.
  4. 2 Tablespoons Chipotle Olive Oil
  5. 2 Tablespoon soy sauce
  6. salt and pepper
  7. 10 cups chicken or anchovy stock or plain water
  8. 4 servings (24-28 oz.) fresh jajangmyeon/udon noodles


  1. Bring a large pot to a boil. Cook the noodles according to package instructions. Drain.
  2. Prepare the vegetables.
  3. Prepare the pork and seafood
  4. Heat a wok or a large pot over high heat. Add the Chipotle Olive Oil or Fused Baklouti Green Chili Olive Oil, ginger, scallion, gochugaru and soy sauce and stir-fry for one minute
  5. Add the pork and stir-fry until the pork is almost cooked, about 2 minutes.
  6. Stir in the onion, cabbage, zucchini and mushrooms. Lightly salt and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
  7. Pour in the chicken stock (or anchovy broth or water) and boil until the vegetables are completely cooked.
  8. Add the seafood starting with the clams, which require more time to cook, followed by the mussels, prawns, and squid. Bring to a boil again and cook until the shells have opened. Salt and pepper to taste.
  9. Cook the noodles, rinse in cold water, and drain.
  10. Place a serving of the noodles in a large soup bowl and spoon the soup on top. Serve while piping hot.
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