This is one of my favorite quick meals. More challenging to make with a small 1 liter pot than a Ramen or Phö, but sometimes you just want a savory noodle dish and this one will not disappoint. The Korean chili powder gives it a smokey flavor. Best in temperatures above 40ºF.
- Extra firm tofu (3 oz. / 80g)
- Knife pare noodles (2.60 oz. / 75g)
- Garlic (4–5 pieces)
- Small piece ginger (1 inch)
- Gochugaru (Korean Chili powder, 1 tbsp)
- Sesame oil (3 tbsp)
- Dark soy sauce (2 tsp)
- Vegetarian Stir-Fry (or plant-based oyster sauce, 1 tbsp)
- Spring onion (2–3 sticks)
- Sesame seeds and/or peanuts
Prepare at home
- Finely chop Garlic and Ginger.
- Add Garlic, Ginger, Korean Chili powder, and Sesame Oil together in 2 oz container.
- Put Dark Soy sauce and Vegetarian Stir-Fry together in container
- Chop parsley and spring onion
Directions at camp
- Boil noodles in pot. Cook time is usually 4 minutes, so remove and drain off water after 3 minutes. Be aware that noodle will cause the water to froth and boil over in a small pot. I just let it happen, but you can mitigate the issue by using less water.
- Put chopped Garlic, Ginger, Korean Chili powder, and Sesame Oil in skillet and sauté. Take care to not burn the ingredients.
- Add noodles to sauté and stir-fry for 1 minute.
- Add Soy Sauce and Vegetarian Stir-Fry and continue to stir in skillet for half a minute.
- Add chopped spring onion and parsley. Stir for another half a minute.
- Remove from heat and add Sesame seeds and peanuts.