Chilled Champon Noodles

Hiyashi Champon
  • By
    Maki Fujimoto
  • Time
    15 minutes
Chilled Champon Noodles

Most of the cooking in this recipe is done in a microwave (besides when boiling the noodles). The soy milk based soup is simple to prepare and simply delicious.
The mild taste goes well with the natural umami of the vegetables.
This is a healthy soup that contains plenty of vegetables, and it is also a cold soup that can be enjoyed during the hot season.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • serving Chinese noodles
  • 1.41  oz Thinly sliced pork belly
  • 1.76  oz Cabbage
  • 1.41  oz Bean sprouts
  • 0.35  oz Carrot
  • 0.53  oz Kamaboko (Fish paste)
  • tsp Canned corn
    • A
    • 0.25  tsp Chicken soup stock
    • a little Pepper
    • 0.63  cup Soy milk
    • B
    • 0.21  cup Hot water
    • tsp Chicken soup stock
    • 0.5  tsp Soy sauce
    • 0.5  tsp Oyster sauce
    • a little Grated garlic
    • a little Grated ginger


Step 1

To make the soup, add ingredients (B) in a microwavable container, mix well, add soy milk, mix further and place in a refrigerator.

Chilled Champon Noodles

Step 2

Cut thin slices of pork into 2 inches~2.5 inch (5~6cm) pieces. Cut cabbage into bite size bits. Wash bean sprouts, cut carrots and kamaboko (fish cake) into strips. Drain the canned corn.

Chilled Champon Noodles

Step 3

Place cabbage, bean sprouts and carrots in a microwavable container and arrange pork on top; sprinkle ingredients (A) over the top; sprinkle a little sesame oil; cover with plastic wrap or lid. Microwave at 600 W for 2 1/2 minutes. After heating, let contents cool naturally. Add kamaboko (fish cake) and corn, and mix lightly.

Chilled Champon Noodles

Step 4

Boil the noodles as directed on the packaging. Rinse noodles well in cold water, place them in a bowl, and pour in the soup from step 1. Serve with ingredients from step 3 on the top of noodles and a drizzle of sesame oil.

Chilled Champon Noodles


  • Before pouring the soup onto the noodles, mix soup well. Also, the soup is not very rich, so a drizzle of sesame oil at the end adds flavor.
  • If you are making this dish for two people, microwave the ingredients for three and a half to four minutes. Contents should be mixed once during the microwave.
  • You can use any kind of dried or steamed Chinese noodles you like.
Maki Fujimoto
Culinary Expert, Nutritionist, Tofu Meister

Tofu meister and nutritionist, Maki also writes food-related columns and develops projects that involve food. She shows us how everyday dishes can be prepared simply and with nutritional balance. Learn how to cut corners and still prepare delicious, good-looking dishes, showcased on her SNS outlets. Her motto is "Making people smile with food".