An enviable peanutty concoction that’ll leave tummies full and hut mates’ mouths drooling. I first tried this on a trip to Cameron Hut, leaving Culinary Advisor most satisfied.
The following serves two.
You will need…
- 2x ramen noodles
- Oil
- Half an onion
- Capsicum
- 125g mushrooms
- Coconut cream base (can be 150ml dehydrated)
- Packet of satay base
- Peanut butter and cayenne pepper/chilli (optional)
- ~125g tinned chicken
Method
- Boil ramen noodles and stand aside (can be in a covered bowl).
- In a second billy or pan heat the oil and sauté the onions until translucent, about 5 minutes.
- Add capsicum and mushrooms and cook for another 3-5 minutes.
- Add Satay packet, coconut cream, peanut butter, cayenne pepper/chilli and stir. You may need to add additional liquid (water/or add hot water from the noodles) so the sauce is not too thick.
- Add chicken to the pot, stir until chicken is hot—about 1 minute.
- Serve over the noodles.
Frontcountry food assessment
Portable factor: 7/10. On the heavy side, but if you want frontcountry food to wow your fellow trampers, this one’s a treat. We had servings of thirds and fourths!
Faff factor: 5/10. This did take a bit of faff – it wasn’t super quick – and a couple of extra billies were helpful. It took over 30 minutes or more. That said, I was trying it out for the first time and would definitely give it another crack now that I know what I’m doing!
Gourmet factor: 9/10. Simply delicious. The sauce is amazing—the tricky bit is getting the veges just right so that everyone is happy. I left out the cayenne or chilli pepper and it was still good. It’d also be a good vegetarian option provided you’ve got a good serving of vegetables.