These two noodle dishes are both made with special noodles unique to Nagasaki. For champon, seasonal ingredients such as seafood and vegetables are pan-fried in lard, then added to a broth made from chicken and pig bones. The noodles are then cooked in this soup. For sara-udon, the noodles are fried crisp in oil, then covered with a topping of seafood and other ingredients in a thick sauce. Both recipes show a strong Chinese influence.

レッドランタン Red Lantern

上海台所