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: 2001-03-12
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: Yes
Ingredients
- 1 C instant rice
- 2 Tbsp flour
- 2 Tbsp vinegar
- 2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1/4 C dehydrated turkey or tofu.
- 1 Tbsp dehydrated onion
- 1 Tbsp dehydrated peppers.
- 1/3 c dehydrated pineapple.
- 1 tsp ground ginger
- 1 C chow mein noodles
Instructions
Pot 1
Add 1 C boiling water to rice.
Pot 2
Heat to boiling 1/2 C water and the flour, vinegar, sugar, and soy sauce. When the sauce is thickened, add the remaining ingredients except noodles. Heat to a boil.
Serve over the rice. Top with chow mein noodles.
Make a casserole by adding all ingredients to one pot.
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