Sprig Originals's kitchen / One-Pot Camp Stove Chinese Sausage Noodles
One-Pot Camp Stove Chinese Sausage Noodles
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Cured Chinese sausage is the ultimate camping meat — it lives happily in a food box with no cooler, and its sweet, smoky fat renders out to flavour everything it touches. Here it fries in one pot over the camp stove or fire grate, then cabbage and instant noodles go straight into the same pot with a splash of water. Fifteen minutes, one pan to wash, and a hot noodle dinner that tastes like takeout in the woods.
Ingredients
Pot
- 4 links Chinese sausage (lap cheong), sliced on an angle
- 3 cloves garlic, roughly chopped
- 6 cups green cabbage, shredded (about half a small head)
- 1 large carrot, cut into thin sticks
- 3 packets instant ramen noodles, seasoning packets discarded
- 2 cups water
Sauce and finish
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 3 scallions, cut into 1-inch lengths
Instructions
- Set a large pot or deep skillet on the camp stove over medium heat, or on a grate about 6 inches above steady campfire coals (no leaping flames). Add the sliced Chinese sausage to the dry pot and cook 4 to 5 minutes, stirring often, until the fat renders out and the edges are browned and crisp. Leave all the fat in the pot.
- Add the garlic and stir for 20 seconds, then tip in the cabbage and carrot. Cook 3 minutes, stirring, until the cabbage has wilted down by about half.
- Pour in the water and bring to a hard boil. Nestle in the noodle bricks, pushing them under the liquid, and cook 3 to 4 minutes, flipping and prising them apart with tongs or two forks as they soften.
- Once the noodles are loose and most of the water has been absorbed, stir in the soy sauce, oyster sauce and sesame oil. Toss everything together for 1 to 2 minutes over the heat until the noodles are glossy and no watery liquid pools in the bottom of the pot.
- Kill the heat, scatter over the scallions and toss once more so they soften in the residual heat. Serve straight from the pot into bowls or enamel mugs.
Chef's tips
- Chinese sausage is cured and shelf-stable, so it travels in your dry food box with no cooler needed — buy it vacuum-packed and it will keep for the whole trip. Pepperoni or hard salami works the same way if you can't find it.
- Cabbage and carrots are the campers' best vegetables: they keep for days at ambient temperature and don't bruise in a pack. Shred the cabbage at home and bag it to save time at the site.
- If your fire runs hot and the water boils away before the noodles soften, splash in another quarter cup at a time — you want just enough liquid to steam them, not a soup.
- Cover the pot with a sheet of foil while the noodles cook to trap steam and speed things up on a windy evening.
Nutrition (per serving, estimated)
487calories
15gprotein
58gcarbs
22gfat
Estimates only — values vary with brands and portions.
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