Sprig Originals's kitchen / One-Pot Campfire Yaki Udon
One-Pot Campfire Yaki Udon
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.
A glossy, savoury-sweet noodle stir-fry cooked start to finish in one skillet over the campfire or a two-burner camp stove. Vacuum-packed udon and a can of pork luncheon meat need no cooler, cabbage and carrot keep for days in a crate, and the whole pan comes together in about 15 minutes once the fire is hot. Toss it, top it with scallions and sesame, and eat straight from the pan.
Ingredients
Noodles and Sauce
- 2 packets vacuum-packed udon noodles (about 200 g each)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin
Pan
- 1 can (12 oz) canned pork luncheon meat
- 2 tbsp vegetable oil
- 1/2 small head green cabbage, shredded
- 1 medium carrot, cut into matchsticks
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Set a large cast-iron skillet or camp pot on a grate over medium campfire coals, or on a portable stove over medium-high heat. While it heats, slide the luncheon meat out of the can and cut into 1/2-inch cubes, shred the cabbage, cut the carrot into matchsticks, and stir the soy sauce, oyster sauce and mirin together in a mug.
- Add the oil to the hot pan, then the cubed luncheon meat. Cook, turning every minute or so, for 5 to 6 minutes until the cubes are browned and crisp at the edges.
- Add the carrot and cabbage and stir constantly for 3 to 4 minutes, until the cabbage has wilted down and picked up a little colour but still has crunch.
- Add the udon straight from the packet along with 3 tablespoons water. Toss for 2 minutes, breaking the noodle blocks apart with tongs or two spoons as the steam loosens them.
- Pour the sauce over the noodles and toss for 2 to 3 minutes more, until the sauce clings and the pan is nearly dry. Pull off the heat, scatter with scallions and sesame seeds, and serve straight from the pan.
Chef's tips
- Vacuum-packed udon (the shelf-stable kind in the Asian aisle, not frozen or refrigerated) is the whole trick here — it needs no cooler and no boiling water.
- Mix the sauce into a screw-top jar or squeeze bottle at home so it is one less thing to measure by headlamp.
- Cook over glowing coals raked flat rather than leaping flames; if the pan starts to scorch, lift it to one side of the grate for a minute.
- No oyster sauce in the camp box? Use an extra tablespoon of soy sauce plus 2 teaspoons of brown sugar.
- A can of drained sweetcorn or a handful of frozen peas thrown in with the cabbage stretches this to feed five or six.
Nutrition (per serving, estimated)
542calories
22gprotein
64gcarbs
22gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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