Sprig Originals's kitchen / One-Pot Camp Stove Yaki Udon with Crispy Pork

One-Pot Camp Stove Yaki Udon with Crispy Pork

Name: One-Pot Camp Stove Yaki Udon with Crispy Pork
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp sugar; 2 tbsp vegetable oil; 1 can (340 g) tinned pork luncheon meat, cut into 1 cm sticks; 1/2 small head green cabbage, roughly shredded; 1 large carrot, cut into thin matchsticks; 600 g vacuum-packed udon noodles (2 to 3 packs); 120 ml water; 2 tbsp furikake or crumbled nori, to finish

By Sprig Originals ✓ · cooked up in Sprig

⏱ 25 min🍽 Serves 4👨‍🍳 easyjapanese

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A 15-minute noodle dinner cooked entirely in one skillet or pot over a camp stove or campfire grate. Vacuum-packed udon and a tin of luncheon meat need no cooler, the cabbage and carrot travel happily in a bag, and the sweet-savoury soy glaze coats everything in the last minute. Salty, chewy, smoky-edged and ready before anyone finishes putting the tent up.

One-Pot Camp Stove Yaki Udon with Crispy Pork

Ingredients

Sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sugar

Noodles

2 tbsp vegetable oil
1 can (340 g) tinned pork luncheon meat, cut into 1 cm sticks
1/2 small head green cabbage, roughly shredded
1 large carrot, cut into thin matchsticks
600 g vacuum-packed udon noodles (2 to 3 packs)
120 ml water
2 tbsp furikake or crumbled nori, to finish

Instructions

Before you light the stove, stir the soy sauce, oyster sauce and sugar together in a mug or small jar until the sugar dissolves. Shred the cabbage and cut the carrot into matchsticks.
Set a large deep skillet or pot over a medium camp stove flame (or on a grate about 15 cm above steady campfire embers). Add the oil, then the sticks of luncheon meat, and fry for 5 to 6 minutes, turning a few times, until browned and crisp at the edges. Scoop the meat onto a plate, leaving the fat in the pan.
Tip the carrot into the hot fat and cook for 2 minutes, then add the cabbage and cook 3 minutes more, stirring often, until wilted and lightly charred in places.
Add the udon straight from the pack along with the water. Cover (a plate or foil works) and steam for 2 minutes, then stir with tongs or two forks to separate the noodles as they loosen.
Return the luncheon meat, pour over the sauce and toss for 1 to 2 minutes over high heat until the liquid is gone and the noodles are glossy. Kill the heat, scatter with furikake and serve straight from the pan.

Chef's tips

Vacuum-packed udon lives in the dry-goods aisle and keeps unrefrigerated for weeks, which is what makes this a true camp meal. If you can only find frozen, boil it for 1 minute and skip the covered steam.
Any firm shelf-stable protein works: a tin of chopped ham, chorizo from the sausage rack, or a drained tin of tuna stirred in at the very end.
Campfire heat is uneven, so keep the pan moving over the embers and pull it off the grate for a few seconds whenever the sauce starts to catch.

Nutrition (per serving, estimated)

567calories

22gprotein

76gcarbs

20gfat

Estimates only — values vary with brands and portions.

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