Camp Stove Yaki Udon with Bacon and Cabbage

By Sprig Originals ✓ · cooked up in Sprig

A single skillet, fifteen minutes and a camp stove is all it takes for this Japanese noodle stir-fry. Vacuum-packed udon needs no boiling and no cooler space, cabbage travels for days without wilting, and smoky bacon does the work of a whole pantry of seasoning. Everything cooks in one pot over the fire, then gets tossed in a sweet-savoury soy and Worcestershire sauce.

Ingredients

• 1 tbsp vegetable oil
• 6 oz thick-cut bacon, chopped into 1/2-inch pieces
• 4 cups green cabbage, roughly chopped (about half a small head)
• 1 medium carrot, thinly sliced
• 2 packs (7 oz each) vacuum-packed udon noodles
• 2 scallions, sliced

• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar
• 1 tsp toasted sesame oil

Instructions

1. Set up your camp stove on medium-high or rake campfire coals into an even bed and set a grate over them. Chop the cabbage, carrot and scallions, and stir the soy sauce, Worcestershire, sugar and sesame oil together in a mug or jar until the sugar dissolves.
2. Put the oil and bacon in a large skillet or Dutch oven over the heat and cook, stirring often, for 5 to 6 minutes, until the bacon is browned at the edges and has rendered its fat. Leave the fat in the pan.
3. Add the cabbage and carrot and cook, tossing every 30 seconds or so, for 4 to 5 minutes, until the cabbage is wilted and lightly charred in spots but still has some bite.
4. Break the udon blocks apart with your hands as you add them to the pan, then splash in 1/4 cup water. Cook for 2 minutes, tossing with tongs, until the noodles separate and are heated through.
5. Pour in the sauce and toss for 1 to 2 minutes over the heat until the noodles are evenly glossy and no liquid pools in the pan. Pull the pan off the fire, scatter with scallions and serve straight from the skillet.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem