Wolffish Noodle Wok
Freeze-dried fish, ramen noodles, and sweet chili sauce in one pot.
- calories
- 620
- weight
- 5.5 oz
- cal / oz
- 113
- protein
- 34 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 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
- Canoe / raft
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Freeze-dried white fish | 2 oz | cod or wolffish; a pouch of tuna also works |
|---|---|---|
| Dried mixed stir-fry vegetables | 1 cup | cabbage, carrot, bell pepper, onion |
| Instant egg noodles | 5 oz | the quick-cook nests, no seasoning packet needed |
| Sweet chili sauce | 4 tbsp | decanted into a small squeeze bottle |
| Canola oil | 1 tbsp | |
| Sesame seeds | 1 tbsp | toasted |
| Soy sauce | 1 tsp | optional, for salt |
Method
- Put the dried vegetables and the fish in the pot with 400 ml of water. Bring it to a boil, then take it off the heat and let it sit ten minutes covered. Both need the time.
- Return the pot to the stove, add another 200 ml of water and the noodle nests, and boil three minutes. Stir so the noodles do not weld to the bottom.
- Cook off or pour off the last of the water. You want it just wet, not soupy.
- Kill the heat. Pour in the sweet chili sauce and the oil and fold everything together until the noodles are coated.
- Taste, add soy sauce if it needs salt, and scatter the sesame seeds on top.
The original is a hot pan, fresh fish, and crisp vegetables. None of that survives a pack, so this version leans on freeze-dried fish and dried vegetables and gives them a proper soak before anything else happens. Rushing that step is the one way to ruin this: undersoaked vegetables stay leathery and undersoaked fish goes stringy.
Sweet chili sauce is the whole flavor budget, and it goes in off the heat. Boiled, it turns thin and loses its edge. The oil matters more than it looks like it should, since a wok normally supplies fat and boiling water supplies none.
Packing
Vegetables, fish, and sesame seeds go in one bag; noodles in another so they do not crumble into the rest. The sauce rides in a squeeze bottle inside a ziplock, because it will leak eventually.
Variations
- Swap the freeze-dried fish for a foil pouch of salmon and stir it in at the end so it does not shred.
- A pinch of dried ginger and garlic powder in the rehydration water gives it a base the sauce alone does not.
- Ramen blocks work if you cannot find egg noodles. Throw out the seasoning packet.
https://meny.no/oppskrifter/wok/wok-med-steinbit-og-sweet-chili