A noodle soup dish full of pork, seafood and vegetables. In the mid19th Century, Chinese restaurant owner Heijyun Ching developed this dish for Chinese people in Nagasaki, as something nutritious and affordable. The dish is based on a noodle soup that he grew up with in his native Hokkien province. In order to make the cham-pon more easy to deliver, he evolved a new kind of dish with a thick sauce instead of soup. This is now known and loved as the ‘sara udon’ noodle dish. This dish can be made using deep fried thin noodles or grilled thick cut noodles.