With crunchy summer vegetables and thin noodles, this dish is great for warmer days and is also delicious served cold.

The wasabi in this dish provides a bit of a kick, one that has a rather different flavour profile to your usual chilli flakes or sriracha kind of heat.

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Time: 5min homeprep, 10min cook
Cost: $10
Serves: 4

Ingredients

• 2 tbsp wasabi paste
• 2 tsp honey or brown sugar
• 2 tsp sesame oil
• 2 tsp soy sauce
• 1 tbsp lemon juice
• 1x 200g pack black bean noodles
• 2 big handfuls of summer vegetables (eg capsicum, broccoli, green beans)
• 2 spring onions, sliced, to garnish
• Sesame, pumpkin and hemp seeds to garnish

Method

At home, make the dressing by whisking together the wasabi, honey, sesame oil, soy sauce and lemon juice. Taste, adding more wasabi for heat, honey, lemon juice etc until it’s balanced to your liking. Transfer to a secure container.

At camp, bring a pot of water to boil.

Tip in the noodles and cook as per the packet instructions. Chop vegetables into matchsticks or desired shape and add to the pot when there is no more than two minutes remaining on the timer. Drain the water out when the noodles are done, then mix through the pre-prepared dressing. Divide between four bowls and garnish with the spring onion and seeds.