Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. It has a partially Chinese origin as it was invented by an owner of a Chinese restaurant, Shikairo (四海楼). In the middle of Meiji period, the owner saw a need for a cheap, but filling meal that fit the taste of hundreds of Chinese students who came to Japan for the schooling opportunity.

Champon is made by frying pork, seafood, and vegetable with lard and a soup taken from chicken and pig bones are added. A ramen noodle made especially for champon is added and it is boiled. Unlike other ramen dishes, only one Chinese frying pan is needed as the noodle is boiled in the soup.

The word champon may also be used for many kinds of random acts where things are mixed. It is most often used to describe the practice of drinking several alcoholic drinks on one occasion.

See also

• Ramen