Yakisoba Noodles are one of my favorite make ahead camping meals for any time of the year. It’s a great recipe and takes a turn on traditional camping meals. It is also an incredibly easy recipe that doesn't take very much time or effort, and if you’re not too full; I guarantee you will come back for seconds.
You can buy a lot of the ingredients precut in this recipe. I found a bag of precut green cabbage and carrots mixed to save time and dishes while camping. Using canned vegetables is an easy way to save cooler space and not have to worry about food going bad if you’re out in the wilderness for multiple days.
As far as cooking methods go, I do not have a favorite method for this recipe in particular. In the photos I am cooking over a campground fire pit with a grill and my cast iron skillet. However, in the past I have used my two burner stove and a non-stick frying pan and the noodles turned out just as delicious. If you haven't tried cooking over a fire before, but are intrigued, I do have some tips that might make your first time go smoother:
1. Use cast iron. Cast iron was designed for high heat, like fires or coals. I have heard horror stories of people using non-stick pans and having their pans ruined or their plastic handles melting.
2. Using metal tongs or a wooden spoon to stir the noodles. You definitely don’t want melted plastic in your yakisoba.
3. Use an oven mitt to stir and remove the pan from the fire. The flames can be very hot and you need to stir-fry the noodles to cook them evenly.
4. Fire will cook the noodles a lot quicker than on a stove. Don't build a large fire to cook these noodles, or wait until the there are coals and small flames to cook.
5. Be careful. Open fires can be a lot more dangerous than propane stoves to cook on. Make sure you’re wearing the right footwear and protective equipment. Be aware of your surroundings and maybe keep some water nearby if things go south.
Below is the classic way I like to make them but you can add in any sauces, vegetables or meats you think might be delicious. In the past, I have added in broccoli, sugar snap peas, red cabbage, onions, bell peppers, grilled chicken or shrimp.
1 block of extra firm tofu
Island teriyaki sauce
2 Tblsp butter or avocado oil*
1 can of baby corn
1 can of water chestnuts
2 cups of green cabbage
1 cup of shredded carrots
1 Tblsp Ginger
Peanut sauce or Hoisin sauce
* To make this recipe vegan, substitute avocado oil for butter. Avocado oil cooks similar to butter and has rich flavors that make it an ideal substitute.
**Preferably use yakisoba noodles that do not need to be soaked or cooked. You can find these noodles in the refrigerated section of any grocery store.
***If you can’t find amino acids, you can use soy sauce.
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Hailey Light is an experienced outdoor guide and aspiring steward of the natural world. When she's not skiing, climbing, backpacking, canyoneering, or white water rafting you will find her trying out new recipes to share in her articles.