Marmalade Stir Fry Noodles
A sweet-hot orange sauce mixed dry at home, poured over noodles and rehydrated vegetables.
- calories
- 720
- weight
- 5.5 oz
- cal / oz
- 131
- protein
- 16 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 600 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Backpacking
- Basecamp
- Car camping
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dried ramen or rice noodles | 1 block | discard the seasoning packet |
|---|---|---|
| Dried mixed vegetables | 3/4 cup | carrot, onion, mushroom, cabbage, peas |
| Soy sauce powder | 2 tsp | or 2 tbsp liquid soy in a leakproof bottle |
| Orange drink powder or dried orange peel, ground | 1 tbsp | |
| Brown sugar | 1 tbsp | |
| Cornstarch | 2 tsp | |
| Ground ginger | 1/2 tsp | |
| Garlic powder | 1/2 tsp | |
| Powdered rice vinegar | 1 tsp | or skip it and squeeze a lemon packet in |
| Sriracha | 1 tsp | single-serve packets weigh nothing |
| Vegetable oil | 1 tbsp | |
| Textured vegetable protein | 1/4 cup | optional, adds about 10 g protein |
Method
- Boil 600 ml of water. Drop in the dried vegetables and the TVP if you brought it. Let them sit off heat for five minutes to swell.
- Bring it back to a boil and add the noodles. Cook until they loosen, two to three minutes.
- Pour off all but about a finger of water. Save it in your cup in case the sauce goes too thick.
- Stir in the sauce powder mix. Put it back on low heat and stir until it turns glossy and clings, under a minute.
- Kill the heat, add the oil and sriracha, and stir. Loosen with the saved water if it seizes.
The original is a wok recipe built on fresh vegetables and a jar of orange marmalade. Neither travels. Dried vegetables rehydrate in the same water that cooks the noodles, and the marmalade splits into its two working parts: sugar and orange. Brown sugar plus ground peel or orange drink powder gets you close enough.
The cornstarch is what makes this a stir fry instead of noodle soup. It needs heat to set, so add the sauce mix after you drain and give it a minute back on the flame. Drain too thoroughly and it will glue itself to the pot, which is why you keep a splash of the cooking water.
Packing
Sauce powders go in one small bag, noodles and vegetables in another. Oil rides in a dropper bottle, sriracha in packets.
Variations
- Swap the noodles for instant rice and add water in stages.
- A packet of miso in place of the soy powder pushes it savory instead of sweet.
https://www.lodgecastiron.com/blogs/recipe/vegetable-stir-fry