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: 2005-12-12
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1/2 zucchini or courgette
- 1/2 red capsicum
- 1 chalot or 1/8 onion
- 1 large garlic clove
- 1 packet of indo-mie 2 min noodles
- 1 packet continental malay jungle curry soup mixture
Instructions
Simply stir fry onions, garlic, and choppped veges in the oil included in the indo-mie noodle packets. Add remaining sachets of indo-mie flavouring (fried onion, kekap manis, chilli, and bumbu sauce) once the veges are cooked.
Then add 1 cup (250ml) of water or enough to cover the noodle cake, and cook for approx. 2 mins until noodles are soft. Once soft, stir in the malay jungle curry soup mixture and you will now have a delicious stir fry, with a thick and tasty sauce. Excellent for long haul hikes; vegies could be dehydrated for even greater savings on weight, and perishability.
enjoy..
Dave
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