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Camp Fire Kabuto Noodles SERVES : 1 | PREPARATION TIME 5 MINUTES | COOKING TIME 8 MINUTES
Once again the worktop is piled high with savoury ingredients and making a special appearance today is none other than tinned SPAM! Yes, you read that right…. Spam is on the menu and if you haven’t tried it yet, you are missing out! Chopped pork and ham squeezed into a brick and seasoned to within an inch of its life makes the tastiest campfire meals and for Kwoklyn ‘Camp Kabuto’ was a no brainer!
Fresh garlic and chilli will be bringing the heat, tossed in the wok with a large handful of healthful spinach to gently wilt whilst the noodles soften in their pot of boiling water. Next in wok goes the noodle broth brought to the boil with a splash of cornflour slurry to thicken, followed closely by the softened noodles and then it’s just a quick stir to combine. The scent of spice is in the air as the noodles are served into a bowl but if you’re sitting by an open fire and don’t need the extra washing up, this could just as easily be served back in the starter pot.
Kwoklyn doesn’t even bothering wiping the wok before the sliced spam hits the hot surface and as it starts to sizzle and catch some colour, eggs are cracked in to fry alongside; it’s all about the texture and a good fried egg on noodles absolutely needs to have crispy frazzled edges! Serve with an optional sprinkle of chilli flakes or a splosh of sweet chilli sauce if you like that extra heat.
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Camp Fire Kabuto Noodles SERVES : 1 | PREPARATION TIME 5 MINUTES | COOKING TIME 8 MINUTES
INGREDIENTS
1 pot of Chilli Chicken Kabuto Noodles
1 Chilli, finely chopped
2 Garlic cloves, roughly chopped
120g Fresh Spinach
2 tbsp Oil
1 Egg
½ tsp Chilli Flakes
3 to 5 Spam slices, very thin
2 tsp Corn Flour mixed with 3 tsp water to make a slurry
METHOD
Add boiling water to your Chilli Chicken Kabuto Noodle Pot, place to one side to soften.
Place wok over a medium to high heat along with 1 tbsp oil, add garlic and ginger and fry for 15 seconds until fragrant, now add your spinach. After 1 minute add the soup from your noodles, mix well and once boiling slowly add your corn flour slurry mixing as you add. Now add your noodles and combine. Transfer to your bowl.
Give your wok a wipe clean, place over a medium to high heat, add your spam once browned on one side flip over and then add your egg and fry until crispy around the edges.
Switch off the heat and arrange your spam and egg on top of your noodles, finally sprinle with chilli flakes to garnish.
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook