Campfire Spam and Cabbage Yaki Udon

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner in one skillet over the camp stove or fire grate. Shelf-stable udon packs and a can of Spam mean nothing needs a cooler, and the sweet-salty soy glaze comes together in a camping mug. Fifteen minutes from cold pan to hot noodles, with crisp cabbage and browned edges of pork in every forkful.

Ingredients

• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 2 tsp toasted sesame oil

• 2 tbsp vegetable oil
• 1 can (12 oz) Spam or other canned cooked pork, cut into 1/2-inch cubes
• 1/2 small head green cabbage, roughly chopped (about 4 cups)
• 1 medium carrot, cut into thin coins
• 3 cloves garlic, chopped
• 3 packs (7 oz each) shelf-stable pre-cooked udon noodles
• 2 tbsp toasted sesame seeds

Instructions

1. Before you light anything, do all the chopping on a board: cube the Spam, chop the cabbage, slice the carrot into thin coins, and chop the garlic. In a camping mug, stir together the soy sauce, brown sugar, sesame oil and 3 tablespoons of water until the sugar dissolves.
2. Set a large deep skillet or wide pot on the camp stove over medium-high, or on a grate about 6 inches above steady campfire coals (not flames). Add the vegetable oil, then the Spam in a single layer and cook 5 to 6 minutes, turning a few times, until the cubes are browned and crisp at the edges.
3. Add the cabbage, carrot and garlic. Cook 4 to 5 minutes, stirring often, until the cabbage has wilted down by half and picked up a little char but still has bite. If the pan looks dry over a hot fire, add a splash of water.
4. Add the udon straight from the packs along with 1/4 cup water. Cover (a lid, foil, or a plate) and steam 2 minutes, then use tongs or two forks to gently pull the noodle blocks apart and toss them through the vegetables.
5. Pour the sauce over everything and toss for 1 to 2 minutes, until the noodles are glossy and the liquid has mostly cooked away. Pull the pan off the heat, scatter with sesame seeds, and serve straight from the skillet.

Chef's tips

Nutrition (per serving, estimated)

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