Whiteburn's Wanderings

One man's wanderings backpacking around Scotland plus the odd digression

Ginger Beef/ Pork Noodles

I’ve been trying for a while to come up with a ‘Chinese’ style recipe for a sauce, suitable for dehydrating, to combine with the good old backpacking favourite Ramen styles noodles.

My favourite home stir fry recipes with fine strips of meat & lots of crispy veg were obviously out of the picture.

noodles-1I’m afraid my alcohol stove doesn’t punch out enough heat for stir frying & besides I’ll not be carrying the fresh supplies or a wok. The other issue in ‘Chinese’ style dishes is that they contain a good measure of Soy or Fish sauce, both being heavy on the salt which hinders good rehydration.

The results of my endeavours are a bit of a compromise, a ‘Chinese style’ sauce that the noodles are cooked up in, then liquid condiments, Soy or Fish sauce, are added after rehydration to balance the dish.  I’ve have tried dehydrating Soy sauce but the result was far from ideal, it took ages & produced a sticky Marmite like substance, so ended up just buying some Dropper bottles to just carry what I need; the ultralight weight brigade will probably shudder but in my book the 15g is well worth it.

Ingredients

750g ground beef or pork

Large piece of root Ginger, 7 – 8cm,  grated

6 – 8 garlic cloves, crushed

3 – 4 medium onions, finely chopped

2 stock pots.

1 tbsp fennel seeds, crushed

6 star anise.

100 ml sweet chilli sauce

2 – 3 tbsp tomato puree

360g drained canned peas

360g drained canned sweetcorn

Method

Cook off the ground meat in a dry non-stick frying pan until browned, strain off any excess fat & either blot dry with kitchen paper or rinse with boiling water through a sieve.

Brown the onions, then add the ginger & garlic for a minute or two.

Combine all the ingredients into a pot & simmer until very thick; fish out the star anise at the end.

Dehydrate @ 55C for ~ 8hrs.

Yield was about 600g which I divide into 8 portions, ~ 75g.

Preparation

Take a portion of ‘sauce’ & add  ~400ml of water, bring to boil & place the cosy for 10min.

Bring back to the boil, add the dry noodles (100g) & place back in the cosy for another 4 – 5min.

Add 10 – 15ml of Soy/ fish sauce (to taste) & consume; for a real gourmet version add some chopped spring onion at the end.

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2 comments on “Ginger Beef/ Pork Noodles

  1. Richard
    January 23, 2017

    Great recipe. Thanks for posting

  2. Shewie
    February 6, 2017

    Excellent, going to try this one

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This entry was posted on January 23, 2017 by in Food, Recipes and tagged .

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