It was only yesterday when I thought about creating a fake Pot-Noodle in syn free fashion as part of my new collection of camping recipes. We go camping in our Mazda Bongo several times a year in the UK, be it for one night up to 2 weeks. We keep to the UK so we can bring our bordercollie, Hans absolutely everywhere with us. I just cannot conceive leaving a pack member behind so we always get the perfect weather.
Speaking of the weather, we also go camping in rain, snow or ice – not a lot puts us off, but when needing to nip outside of our comfy camper to get the food and cooking apparatus can be very off putting, encouraging bad choices.
The more frequent we go away, the more I seem to get quick, cheap and easy cooking down to a fine art.
We used to buy fresh food daily and pull out the bbq or portable gas cooker but it soon gets expensive. After a Summer 2014 2-week road trip touring the coastline of untouched Scottish scenery, we found that shops were few and far between and prices were high – particularly when visiting more remote Islands. Given the choice, I would always opt for fresh ingredients, but tinned is far more practical for camping – this is the concept for my new series of recipes I will be creating for my YouTube Channel.
The idea is that the meals are to be quick, one pan only and need only basic appliances, such as a kettle or a hob/flame and a mess tin. If they are quick and basic, they would also suit people who are not confident in the kitchen, students or those short of time.
So getting back to the Pot Noodle concept or mug of noodles that are tastier than mugshots, I found a reduced Pot Noodle (Original Curry) today for 30p and bought it for analysis (and ate it of course) – it has been a few years since I had one.
So instantly, I raided my kitchen cupboards to attempt to create my first practice at the popular Beef & Tomato version from memory and made it using my new soup mug which conveniently has a lid and handle. It also got my fiance’s approval who is my hardest critic.
The recipe is syn free as opposed to using 6 syns on the real thing. And the idea behind this recipe (if you go camping), is that you do all the prep before you go away by adding all of the dry ingredients first and on the day you want to eat it, you add the wet ingredients and hot water. Simples. That way you can pack light.
What you will need:
-A Sistema type soup-mug with lid or similar
-1 nest of Aldi’s fine egg noodles – cut the nest in to quarters with a sharp knife
-1 tsp onion granules
-300ml of boiling water
-2 tbsp tomato puree
-1 tsp marmite (vegetarian) or Bovril or 1 beef OXO cube
-1 tsp OXO BBQ Seasoning
-1/2 tsp lemon juice
-Sprinkle of chill powder
-1/4 tsp garlic salt
-1 tbsp instant mash potato
-1/2 tsp sweetener
-2 tbsp dried soya mince (found in wholefoods section)
-1/2tsp of Soy Sauce
-1 tbsp of frozen/tinned garden peas (optional if accessible)
-2cm length of dry sundried tomato, cut up in to small tiny pieces
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1. Place all dry ingredients and noodles in to the Sistema and peas if using.
2. Boil the water and pour in 300ml, stir and place the lid on top, vent closed for 5 minutes.
3. Now add the wet ingredients and stir and add more water if you want to thinner consistency.
4. It is now ready to eat!