A recipe for adventure Serves 2 Camping and noodles go together as well as tent pegs and guy ropes. Although the instructions will be more detailed that ‘Just add water’ for this one. The broth or dashi is what really makes this elevated Asian on par with a trip to flavourtown. You could create this at home a day or two before to let that flavour really build and save some time on satisfying a foodie craving. Chicken, beef or just veggies will work just as well if pork isn’t appropriate for you.
Looking for Inspiration
Jo Moseleys ‘Stand-Up Paddleboarding in the Lake District’ Jo’s new book covers the 10 Lakes of the Lake District that allows SUP. The book gives us an in-depth tour of the area and tips on where to go, so you can follow in her paddle strokes. Here’s what Jo had to say: “It’s been an absolute honour to write about this most special part of the country & the place where I took my first SUP lesson, I knew at that point that SUP was something very special. I didn’t know that I would one day write two books about the joy of paddleboarding & the beautiful places we have in England, Scotland & Wales. Thank you for being part of this journey with me & thank you to SUP, the community & the Lake District for quite literally changing the course of my life! I’m so grateful for, Jo xx.”
Equipment Stove, fuel, knife, chopping board, small saucepan, spoon
Ingredients Broth;
400ml water, 2 tblsp soy sauce, 1 tsp white miso paste, minced thumb of ginger, 1 minced garlic clove, 1 tblsp fish sauce, 1tsp dried seaweed (e.g. wakame or kombu), 5g dried porcini mushrooms, 1tsp bonito flakes Accompaniments; 1 pak choi, thumb of ginger, 1 carrot, 2 eggs, 300g straight to wok noodles, 200g sliced cooked pork belly, 50g beansprouts, 2 spring onions, 1 red chilli, sesame seeds Method Add a small bit of oil to the saucepan and fry the sliced, cooked pork belly until crisp and set aside in your bowl. Add water to the pan and bring to a rolling boil. Add both eggs and boil for 6-7 minutes to achieve a soft boiled centre. Remove from the pan and discard your water. Add all your broth components to the empty pan and bring to a simmer. Whilst heating, peel your carrot and ginger and slice into thin pieces. Thinly slice your spring onions and red chilli into slices. Chop the pak choi into quarters and add to the now simmering broth along with the noodles. Cook in the broth for a couple of minutes and then begin to assemble your ramen bowl. Add your sliced ginger, sliced carrot, beansprouts to your bowl containing your crispy sliced cooked pork belly followed by the now softened pak choi and noodles from the broth. Peel your eggs and half them. Add 2 halves to the bowl before topping your veggies and meat with the hot broth from the pan until the bowl is nearly full. Garnish with spring onions, red chilli and sesame seeds.
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FELL FOODIE’S GUIDE TO OVER 80 GOURMET RECIPES TO COOK IN THE GREAT OUTDOORS COOK OUT
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