CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2011-04-03
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 8 oz Prepared Udon noodles, Yaki-soba, or thin spaghetti, chilled
- 12 oz shredded coleslaw mix
- 2 scallions, thinly sliced
- 1 c cilantro leaves
- bag of cooked shrimp
- 1/4 c teriyaki sauce (Love Trader Joes Soyaki in this)
- 2 T fresh grated ginger
- 1 t (or more) chili garlic sauce
- 1/4 c + 2 T vegetable oil
- salt, lime wedges
Instructions
This can easily be made ahead and assembled to toss at the time of serving.
Everyone LOVES this when I bring it.
Combine coleslaw mix, cilantro, and scallions in a large ziplock.
Combine teriyaki sauce, chili-garlic sauce, vegetable oil, salt and ginger in a blender to puree together. Place in a leakproof container to transport.
Toss together greens, shrimp and dressing when ready to serve. Have lime wedges available for those who want to squeeze over top.
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