Ingredients: (serves 1-2)

• Olive Oil (at least 1 tbsp)

• 250g minced pork

• 3 salad onions, sliced separate the green from white

• 1 tbsp gochujang

• 1 tsp ginger paste

• 1 tsp garlic paste

• 2 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp mirin

• 1.5 tsp sesame oil

• 250 ml chicken or vegetable stock

• 1 and a ½ dry noodles packet. I used soba noodles

• Optional: sesame seeds for garnish, garlic chili crisp for a bit of extra heat and flavor

Kit Needed:

1 pan (at least 7-8 in), camp stove, spatula or spoon

Packing Tips:

Bag and freeze the pork mince the night before you leave. The pork will then thaw throughout your hike. I also placed wet ingredients such as the soy sauce, honey, mirin and sesame oil together in a small container as these ingredients are all added at the same time. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tbsp of olive oil in your pan on medium high heat.

2. Add the pork mince to the skillet and cook until browned. While it cooks, slice the salad onions, keeping the white and green parts separate. Add the white portions to the skillet and stir to combine.

3. Now add the gochujang, garlic and ginger paste. Stir to combine and cook for one minute.

4. Add 250 ml of chicken or vegetable stock to the skillet, stir to combine. I like to use either stock cubes or gels and just add water. I find this much more convenient than bringing liquid stock.

5. To the skillet you can now add your dry noodles. Let the noodles soften in the liquid. Once they begin to soften stir to combine. (I use 1.5 packets of dry noodles. If you only use one adjust the other ingredients and stock accordingly.)

6. Cook until the liquid is completely absorbed into the noodles. Stir frequently towards the end.

7. Once all the liquid has been absorbed, remove from the heat. Top with the green portion of the salad onions, sesame seeds and garlic chili crisps if you want a bit of extra heat. Enjoy!