Sprig Originals's kitchen / One-Pot Campfire Chinese Sausage Noodles
One-Pot Campfire 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.
A whole pot of glossy soy-hoisin noodles cooked over the fire in about 15 minutes. Chinese sausage keeps happily in the cooler bag or even the food box, cabbage travels without bruising, and instant ramen bricks cook right in the same pot — so there is one pan to wash and nothing to keep cold once you start.
Ingredients
Pot
- 2 tbsp vegetable oil
- 6 oz Chinese sausage (lap cheong), sliced on an angle
- 2 cloves garlic, thinly sliced
- 4 scallions, cut into 2-inch lengths, white and green parts kept separate
- 6 cups green cabbage, roughly shredded (about half a small head)
- 2 cups water
- 3 packets instant ramen noodles, seasoning packets discarded
Sauce
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp toasted sesame oil
Instructions
- Set a large pot or deep camp skillet on a grate over a medium campfire bed (or a portable stove on medium-high). While it heats, slice the sausage, garlic and scallions and shred the cabbage on a board or plate.
- Add the vegetable oil and the sliced Chinese sausage. Cook 3 to 4 minutes, stirring often, until the fat renders out and the edges curl and brown.
- Add the garlic, the white scallion pieces and all the cabbage. Stir-fry 3 to 4 minutes, until the cabbage has wilted down by half and picked up some colour at the edges.
- Pour in the 2 cups water and bring to a hard boil, then nestle in the ramen bricks. Cook 3 to 4 minutes, turning and breaking the noodles apart with tongs as they soften, until the noodles are tender and only a few tablespoons of liquid remain.
- Slide the pot off the direct heat. Add the soy sauce, hoisin and sesame oil and toss hard for 30 seconds so every strand is coated, then stir through the green scallion tops and serve straight from the pot.
Chef's tips
- Chinese sausage is cured and shelf-stable, so an unopened pack rides fine in the food box; once opened, use it that day. No lap cheong at your supermarket? Sliced salami or pepperoni gives the same salty, fatty base.
- Campfire heat is uneven — if the pot starts scorching, lift it to the cooler edge of the grate rather than fiddling with the fire.
- Pack the sauce ready-mixed in a small screw-top jar at home: soy, hoisin and sesame oil together, one thing to pour at the campsite.
- If the noodles drink all the water before they soften, splash in another 1/4 cup and keep tossing; they should be saucy, not soupy.
Nutrition (per serving, estimated)
487calories
14gprotein
58gcarbs
22gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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