Campfire Yaki Udon with Crispy Pork and Cabbage

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner in one skillet over the fire: shelf-stable udon noodles, crispy cubes of canned pork and sweet charred cabbage tossed in a glossy soy-oyster sauce. Everything travels without a cooler, it cooks in about 15 minutes on a campfire grate or a two-burner camp stove, and there is exactly one pan to wash.

Ingredients

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 cup water

• 1 tbsp vegetable oil
• 1 12 oz can canned luncheon meat (such as Spam)
• 1/2 small head green cabbage, shredded (about 4 cups)
• 3 7 oz packs vacuum-packed pre-cooked udon noodles
• 2 tsp toasted sesame oil
• 3 scallions, sliced

Instructions

1. At the campsite, stir the soy sauce, oyster sauce, brown sugar and water together in a mug or jar. Cut the luncheon meat into 1/2-inch cubes, shred the cabbage and slice the scallions.
2. Set a 12-inch cast-iron skillet or camp pot on a grate over medium campfire coals (or a portable stove on medium-high). Add the oil and the luncheon meat and fry 5 to 6 minutes, turning the cubes once or twice, until crisp and browned on most sides.
3. Pile in the cabbage and cook 3 to 4 minutes, tossing often, until it wilts down and picks up a few charred edges. Keep it moving so nothing sticks.
4. Add the udon straight from the packets and pour over the sauce. Cover with foil or a lid and steam 2 minutes, then uncover and toss with tongs for 2 to 3 minutes, breaking the noodle blocks apart, until the noodles are separated, hot and glossy with almost no liquid left in the pan.
5. Pull the pan off the heat, drizzle with the sesame oil, scatter the scallions over the top and toss once. Serve straight from the skillet.

Chef's tips

Nutrition (per serving, estimated)

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