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December 2020 Issue
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Veggie fried noodles

You can’t beat fresh ingredients on a tramp. Photo: Maddy Bellcroft

This ‘first meal of the trip’ recipe calls for fresh vegetables.

This is a great meal to make when you don’t mind carrying fresh veggies. I like to use the vermicelli noodles made from mung beans which add extra protein, but you can also use the wide-style rice noodles, udon or even two-minute noodles if you prefer.

Prep time 10min
Cook time 15min
Serves 2
Cost $4-5

1-2 packs of noodles (enough to serve 2)
1.5 tbsp of olive or coconut oil
2 tsp sesame oil
1 small onion, diced
2 clove garlic, minced
2.5 cups fresh veg of choice, finely sliced (I like using a mixture of cabbage, mushrooms, carrot and red pepper)
2 tbsp sesame seeds
2 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tbsp apple cider vinegar
Topping ideas: fried salmon, chicken, tofu or egg.

Cook noodles as per packet instructions, drain and rinse with cold water to stop them cooking and set aside. In a large pot, heat olive and sesame oil and fry onion for 3min over medium heat.

Add garlic and sliced veggies and stir fry for 8-10min until veggies start to soften.

Add noodles, soy sauce, sweet chili, apple cider vinegar and sesame seeds and cook for a couple of minutes until any moisture has evaporated and noodles are heated. Taste and add extra seasoning if desired.

Transfer to bowls and top with one of the suggested topping ideas or enjoy as is.