This is another meal that requires only 1 gas ring or hob to cook it, but this time it only needs one pan! It’s ideal for camping, and could also be useful in student houses where there’s competition for the kitchen.
As I mentioned in my last post, the main issue when camping is finding a carbohydrate that cooks quickly enough. This time, I’ve made use of straight-to-wok noodles that require very little cooking.
The first time we made this was straight after a brief camping trip. It was so tasty we made sure it was on the menu for our recent camping holiday. This recipe uses a lot of seasoning – if you’re worried about space when camping, mix the sauce ingredients in a tub or jar and take it with you.
- 1 packet stir fry veg (cheaper than buying the ingredients individually for 2)
- 1 packet straight to wok noodles
- 3 desertspoons peanut butter
- 3 desertspoons Soy sauce
- About 1 tsp chilli powder or to taste
- Some water
- Fry the vegetables until they're soft.
- Add the peanut butter, soy sauce and chilli powder. I started with the amounts listed above. If you're not sure how much to use, don't use much. You can always add more later.
- Add enough water to make a sauce, so it's about 1cm deep in your pan, and give it a good stir.
- When it's come to the boil, taste it and adjust the seasoning if necessary. I added some extra soy sauce.
- Now add the noodles, break them up with a wooden spoon (or whatever's to hand!), and heat them through.
This simple sauce may not be an authentic Asian recipe, but it’s plate-lickingly good. The portions weren’t as generous as for the pasta meal in my last post, but the quantities are easy enough to alter if you have a hungry hoard to feed!